Sous Vide Eggs

Jesus Christ, this fails on so many levels.

The eggs on the board are so overexposed you can't see what they are, no tight shots - you might as well be describing them using golfing terminology for all the good it does.

What temperature were the eggs before going in? If they're chilled in the fridge to 8 or 12 degrees C it will make a difference to the time, and if you have ambient eggs in a climate where room temperature is 18 to 35 C it will make a difference so large it will be laughable.

How can I take you seriously as a high end, precision cooking manufacturer when it is clear you don't understand any of the important parts of communicating how to do this?

Fucking awful.

The best egg - 75°C 🥰

How do you recommend to heat up egg if I cook it in advance?

Everyone just go ahead and turn the sound off before you watch this video……🤮

90' 8мин ❤

Ive done 167 a couple times now. Just did it for 15 minutes. The whites not even cuttable, its liquid. Only semi solid thing is the yolk i dont get it man 😭

This video is a failure.
Can’t really see how the eggs came out. Cuts away too soon.
Doesn’t say whether the eggs just came out of the fridge or were sitting on the counter for how long.

10q

Only used about 6 times so far but food turning out great. https://www.youtube.com/post/UgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.

Video deserves more than a million likes

Ok, I tried 2 eggs. 1 was in the fridge and 1 was sitting for 20m on the counter. Each egg was cooked for 13m at 167 and it was bad... The whites were runny. These were Costco organic brown eggs. The yolk was fantastic at least. :)

Next time will do 167 for 16m and see how that turns out.

Does it use a lot of electricity like those darn toaster ovens and such?

cooking at different temperatures but put them all in at the same time. total sense. what a piece of shit video

Why are there ads? More hurdles to showing your product

Garbage company can't even hire someone to talk. Embarrassing.

Useless video

What a useless video.

Tried this 4 different ways. Never ends up like the pictures.

Too bad the cam views are all from 5 feet away. Would have been nice to see a close up on each finished temp and actually See the textures.

75° for 15m left me with hard boiled eggs, these numbers are well off :(

Do they actually get hot enough for the cold bath.

a regular pot can do it. use hot tap water to start on the eggs set in the pot first and heat for 12 minutes

None of the above. I’ve found 167 for 13 min then lightly toasted on both sides in a oiled skillet is perfect.

lighting is pretty bad

Stupid video. What was the point? Cooked 6 eggs but displayed 4. What thah H

Recipe sucks. Did the 167 F for 15 mins and egg whites were raw and the yolk was way past done.

75C - 13 min the best!

our local coffee shop does the 63deg eggs....OMG the best

Tried it. His temps are off or something, because I did 147F for 1 hour and got snot with a yolk. I checked the temp with a thermometer to confirm. Added 20 minutes at 150. Still no luck. Nice, but BS.

What a poorly produced video coming from such a large company

Please tell where you bought that glass pot with lid? thank you

Room temp eggs?

Holy over exposed shot. Who do you hire to film this?

Why fade out in your last egg?

I love my sous vide for many things, but I'm missing the point of how using it for eggs is an advantage to boiling in a pot of water. If you want different levels of cooked , just take them out at earlier stages before hard boiled. For example I like my soft boiled at 7 min cook time and hard boiled at 9 min. Start with room temp eggs, bring water to boil then put eggs in and start timer.

Lol! He took all the eggs out at the same time. Same temp. So how are they different???

Guga only thot me the 1hr method... will give the 13min method a try.

Terrible background music.

This is dumb. It's not sous vide if you have to take it out after 12 minutes. At that point you can just use a pot! Put cold eggs in cold water, start boiling. The SECOND you see bubbles, take it out. Boom you're done.

What's the point of sous vide if you're not putting the FINAL temp? This is just slower. And whites are runny.

It'real? the worst way to explain....

I did it! Egg white is soft egg yolk hardened

I love that pot! Where can I find one?

But were the eggs at room temp or cold and then in the bath? I did what the app said and my white were too runny but the yolk was perfect. It was my first attempt so I assume there is mostly error on my part.

Anyone know why am i consistently getting firm yolks but runny whites? Yolks are solid but translucent and whites are a runny custard / loogey. I get this at different temps and times from 145 to 160+. By the time i get the whites to non-liquid, the yolks are dry.

Thank you Anova. My first cook with the neat new precision this morning was egg 3 style just how the wife loves them!


167 F/ 75 C for 13 min


13 MINUTES PEOPLE

My problem when cooking eggs is not the yolks but the consistency of the whites. It would be very useful to have seen the whites up close. As such, this video is a disappointment.

165 degrees at 12 minutes produce best results.

Either egg 2 and 3 are reversed or something else was off because hotter should be more firm.