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Sous Vide for Soft-Boiled Eggs

boilsover

By boilsover
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Anna N

Anna N

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I have tried sous-vide eggs in all their many iterations and have never been able to maintain any kind of consistency in results. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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Duvel

Duvel

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10 minutes ago, Anna N said:

I have tried sous-vide eggs in all their many iterations and have never been able to maintain any kind of consistency in results. 


I fully agree ... but plunging them straight from the fridge into boiling water and boiling them with a stir now and then for 6.5 min gives me consistent cooked whites with centered, runny yolks.

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Anna N

Anna N

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4 hours ago, Duvel said:


I fully agree ... but plunging them straight from the fridge into boiling water and boiling them with a stir now and then for 6.5 min gives me consistent cooked whites with centered, runny yolks.

Yep it’s much more reliable. And for hard boiled eggs — from the fridge into cold water, turn on the heat and stir gently for a minute or two to centre the yolks, bring the water to a boil, turn off the heat, put on the lid, leave alone for 10 minutes, into ice bath and perfect every time. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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blue_dolphin

blue_dolphin

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5 hours ago, Duvel said:


I fully agree ... but plunging them straight from the fridge into boiling water and boiling them with a stir now and then for 6.5 min gives me consistent cooked whites with centered, runny yolks.

Yep.  This is my go-to method and has not failed me yet. 

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