Sous Vide Eggs
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- Опубликовано: 8 сен 2024
- Want perfect eggs? This is the recipe for you! 4 different time and temperatures and 4 different eggs. 145°F/ 62.7°C for 1 hour results in a loose white and very creamy yolk. 147°F / 63.9·C for 1 hour gets you a set white with a spreadable fudge like yolk. 167°F / 75°C for 13 minutes gets you a very similar egg as 145°F / 62.7°C for 1 hour with the white just a touch more set. 194°F / 90°C for 8 minutes results in a firm white with a semi-set yolk.
recipes.anovac... 
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75C - 13 min the best!
Only used about 6 times so far but food turning out great. ruclips.net/user/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 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.
A close up on the finished product would have been nice.....
I know this video sucks
The lighting and coloring of this video makes it hard to really the visual differences in texture between the first 3 eggs.
Clowns. Make your own
our local coffee shop does the 63deg eggs....OMG the best
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.
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
Was it straight from fridge to the water bath?
worked very well thank you, a great first thing to make in the sous vide!
Guga only thot me the 1hr method... will give the 13min method a try.
Please tell where you bought that glass pot with lid? thank you
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.
I too had this same result
I haven't tired yet, but did you use a covered pot?
Worked for me.
I wonder if altitudes affected your outcome!
Temp and time changes throughout the world based on things like altitude and humidity. The process is more important, dial in your own time and temp.
Tried this 4 different ways. Never ends up like the pictures.
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.
well... did you try again?
Aditya pai no but I did great chicken breast and steak
Same issues with u. How u fixed it?
@@yijiechiar2137 higher temperature with less time. Egg white needs higher temperatures to cook.
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.
Why fade out in your last egg?
165 degrees at 12 minutes produce best results.
Just tried your way. Taste good. Was a little too runny for me. I might do 13 minutes. I'll see what happens next.
@@wadafruit how did 13 minutes work out for you?
Does it use a lot of electricity like those darn toaster ovens and such?
75° for 15m left me with hard boiled eggs, these numbers are well off :(
Why are there ads? More hurdles to showing your product
Room temp eggs?
I did it! Egg white is soft egg yolk hardened
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
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.
Switch to Celsius try cooking at 62 63 64 for an hour You wouldn't think a degree or 2 would make a difference but it really does
Make sure you use the freshest possible eggs, like farm fresh free range. As the egg gets older the proteins in the whites breakdown and become runnier. Probably just need a bit longer
And crack them into kitchen towel ... it just drains off the wettest part and then you tip the rest onto your preferred eating medium....
What a poorly produced video coming from such a large company
Recipe sucks. Did the 167 F for 15 mins and egg whites were raw and the yolk was way past done.
Do they actually get hot enough for the cold bath.
None of the above. I’ve found 167 for 13 min then lightly toasted on both sides in a oiled skillet is perfect.
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.
If you're looking for a texture like 1 (akin to a Japanese onsen or hot spring egg) where the yolk is more cooked than egg white, then a sous vide is very helpful. It's possible to do an onsen egg without a sous vide but it's a serious pain in the rear to maintain the lower temperature. Otherwise, yeah, any other variation of soft - hard boiled egg is easily done without a sous vide.
When making a big batch of poached eggs it is way easier and faster. But for just boiling them, you are right, just use a pot.
how is 7 minutes soft boiled you donkey? Anything above 5:30 is hard boiled.
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.
This will always be a problem if trying for a runny yolk. The yolk cooks at a lower temp than the white, so at the temp the yolk is still runny the white will not be as set as you want.
@@chuckfiero Use the freshest eggs as possible the whites are at their tightest.
@@chuckfiero This is usually overcome by heating the egg at a higher temperature for a shorter period of time, but that only works to a point with sous vide.
Terrible background music.
I love that pot! Where can I find one?
artemest.com/products/the-glass-pot-24-cm-by-massimo-castagna?adid=8291601808&gclid=Cj0KCQiAv8PyBRDMARIsAFo4wK04xlfjU9HWxwGbSNYi6CZt5xLiXN6cDqXZ_EOc9qPcY4QWcZfUMb4aAv1xEALw_wcB
I wanted one myself hold your breath it's expensive
lighting is pretty bad
Either egg 2 and 3 are reversed or something else was off because hotter should be more firm.
It's 147 for 1 hour vs 167 for 13 minutes. The times matter.
Lol! He took all the eggs out at the same time. Same temp. So how are they different???
We only showed one temp actually being cooked, because the process is the same!
Anova Culinary it could confuse people. All I am saying.
Holy over exposed shot. Who do you hire to film this?
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
Y y'all NO use hot water from the tap / boiled water from kettle first? Saving electricity (MUNEH) and TAIME
That's not how energy works, it takes the same amount of energy to heat the same amount of liquid, plus there is energy loss through pipes getting it from the heater to the tap, plus you would have to wait for the boiled water to cool, wasting both time and energy. Sous vide cooks at temps under the boiling point of water
edit: Plus the sous vide devices circulate the water, so it actually heats up pretty damn quickly
@@SlickAstley_TV Pretty Interesting
It'real? the worst way to explain....
I'm pretty sure you guys mixed up egg 1 and 2. It's supposed to gradually get more and more firm. The second egg looks significantly more cooked for only a 2 degree difference. Numb nuts.
They are correct as shown!
Ey dumbo, a 2 degree difference is everything when cooking eggs...
@@Anovaculinary correct as shown. Cooking is a combination of temperature and time. Goggle pasteurization.