Sous Vide EGG EXPERIMENT - Opening Several Eggs at Different Temps
Video Overview & Insights
This video is to learn what happens when you cook eggs at different temps with sous vide. I don't normally do this type of videos, but I thought I would share with you all as I found it very interesting results. Let me know if you want to see more temps videos, maybe different meats and cuts.
Let me know if you guys like this experiment and I will move on to all proteins. Including big cuts such as brisket, pork butt, prime rib etc. Let me know.
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154°F best
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Yeah....but 1 hr for AN EGG. good lord. Moving in the wrong direction in terms of progress
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Back to the drawing board, Chaps.
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Hello! How do you reheat a sous vide egg (167°F/12min) fridged without overcook it?
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We've got a couple of rare steaks going right now and I was curious about dropping an egg or two in the sous vide along side them. Glad I remembered you did this test, or I would have been disappointed.
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for how much time did you boiled?
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I wish you wouldn’t have skipped so many numbers from 135 to 144 I would like to see like 130 740 let’s say. I’m looking to find a sous vide temperature to where I can make three minute eggs and be perfect every time to drizzle over my pancakes. The best flavor in the world is fresh pancakes with pretty runny eggs mixed up with salt and pepper. Most people would never eat that because they’ve never tried it and I’ve taught a lot of people about the three minute egg thing and they fell in love with the pancake and combination!!!
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I wish you wouldn’t have skipped so many numbers from 135 to 144 I would like to see like 130 740 let’s say
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How long were they in there?
I want that second one for my pancakes !!!
I love the three minute eggs salt, and pepper instead of that stupid log cabin!!
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be interested to see an upto 190, but turn off the sous-vide, then let sit in bath of warm water unit you pull out and plung in ice. Hard whites, runny yolks. The best.
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hi Guga, i am just new in using sous vide, iam confuse about the timer , when i drop the egg the temperature will drop, will i wait to the temperature to adjust to target temperature or just run the timer as soon the egg drop in the water( witch i believe need exact time when to pull out as well an exact temperature? )
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Good video
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What I learned from this is that there is no good way to sous vide an egg.
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I've never heard anyone addressed by their name so often in a conversation in my life. Great experiment tho!!
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I want to see higher temp less time experiments
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Apart from pasteurizing I would never bother with sous vide eggs. These results are all gross to me and other methods are much faster.
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How about longer than 1 hour cooks? Do they overcook and go grey?
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What would happrn if you vary the amount of time at each temperature?
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All that work and you didn't do an egg at 140???? I can't believe it, that's the temp I was waiting for sigh
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Hello? Time???
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The 135° pasteurized egg is perfect for making edible raw cookie dough.
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One hour!,, crazy amount of energy waste!
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Hey Guga. Perfect egg salad recipe but with yolks & white cooked expertly in their own bag
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Dude the 135 degree would be a great way to be able to chug eggs so you could bulk up safely without having to sit there and chew 20 eggs everyday, yeah it probably wouldnt taste great, but you could get them down quick
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150* seems like an ideal temp. Though in my experience, at least with scrambled eggs sous vide, it's harder for sous vide to get to the higher temps to cook the eggs fully and have them congeal
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The hard boiled egg is over cooked, look at the grey ring around the yolk. Very cool experiment though but maybe vary temps & cooking times for better results 👍🏻
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How long to take it?
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What is the point for doing 170 for an hour to get a hard boiled egg when I can get a dozen hard boiled eggs done perfectly in an instant pot in 20 minutes.
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did you put the eggs into an ice bath after pulling them out of the sous vide?
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167f for 12 mins. perfect eggs every time.
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Can we try sous vide eggs for longer time?? Say 60C at 2-3 hours and 52C for 8 Hours or something
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Doesn't seem the Best way to cook hard boiled Eggs
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For poached eggs, 167° for 12 minutes, then place egg in ice bath for 1 minute to be able to handle, then crack open. Boom, done.
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What if I scramble the eggs with salt and pepper, pour them in a vacuum seal, then cook em?
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Does the egg go in the bath cold or room temp?
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thank you guys, great vids and nice experiment this one, but I dont like the egg white runny, so you could experiment with a shorter times of cooking and higher temperatures - more like an original methods - actually I think that the majority of viewers would prefer the egg white not that runny while the slightly spready yolk would be perfect. try 13min at 167F / 75 C.
Cheers from Europe :)
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I'll just stick to boiling. I have a specific pot where I know the exact water level and time to get an egg with a firm white, and a yolk that is slightly firm with a tiny little runny bit in the very center. You don't get any of that chalky yolk feel. It is just rich and perfect.
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
Over the years, I’ve gotten pretty good at frying an egg. Sous Vide doesn’t do the egg white justice.
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I must have missed the time period for cooking the eggs; 30/45/60mins @ those temperatures? As well, eggs in @ the start or after the water reaches the cooking temperature?
More User Perspectives
In fresh eggs the albumen sticks to the inner shell membrane more strongly than it sticks to itself because of the more acidic environment of the egg. The white of a freshly laid egg has a pH between 7.6 and 7.9 and an opalescent (cloudy) appearance due to the presence of carbon dioxide. After the protective coat is washed off the egg shell the egg becomes porous and begins to absorb air and loose some carbon dioxide contained in the albumen. This reduces the acidity of the egg which causes (after several days in the refrigerator) the pH to increase to around 9.2. At higher pH the inner membrane does not stick as much to the albumen so the shell peels off easier. In addition, as the egg gets older it will shrink and the air space between the egg shell and the membrane will get larger. Basically, older eggs will peel so much easier.
@jakethesnake9528Thanks for typing in celcius to!
@andreeericssonDo this again but try each one and give descriptive feedback. Throw in some chef porn
@johntheawsomefulOwning a good sous vide is like being a food scientist I swear to God
@johntheawsomeful😋😎
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