You can reduce the total time for Sous Vide by starting off with hot tap water. You can also fine tune the doneness of your eggs by setting your unit a couple of degrees higher or lower.
I have tested the eggs and personally turn to pressure cooking for my eggs. The easy peeling is just amazing. I am working to utilize both methods to create easy peeling and precise temperature control.
I personally still like my instant pot eggs. It's also my new best friend for making Ghee. (I use the slower cooker mode for 1-1/2 hours for 2 lbs of unsalted butter. Drop the butter in and go.... no fuss, no muss.)
There is a difference in the eggs depending on where they came from. Most eggs we eat come from chicken houses and the yolk is lighter in color, and the shell is thinner as well. Eggs coming from a small farm where the chickens are not caged up produces an egg with a darker yolk, and the shell is thicker. I learned that while growing up here in Arkansas and having raised chickens myself.
EGGceptional video! When I am doing sous vide I keep my pot on the stove and use the burner to get the water up to temperature instead of waiting for the stick to do it.
YA, She spent too much time talking due to the talking and concentrating on speaking. The UNCHILLED water also did not stop cooking so 2 mins is about correct.. Will try when possible
I find the instant pot works best. I have done a similar consistency in the stove with a technique I have used. I prefer IP because it uses less water (i.e. less water less waste)
Thank you for this video. Over all I prefer sous vide eggs to instant pot eggs. I’m sure it’s just a personal preference, but the texture and the results are more consistent and delicious.
For hard boiled egges in an intant pot I put it on 0 minutes pressure time, let it cool down natural and thats it. The egg shells never stick. I don't put them in ice water or cool water. In fact, I can crack em open when they are still hot, they don't stick. Its posible that if I quick released I might get ramen (soft boiled eggs) .
We have the large instant pot, and even on 1 minute at low pressure it's hard boiled. I think the larger pot takes longer to get to temp. Thanks for the video. Definitely going to try with the Sous Vide!
Flo Lum Mostly it doesn't seem to matter. It's only after seeing your eggs coming out looking like that after 3 minutes that I realized there must be a difference. We also typically do 10 eggs at a time, which may make a difference. I thought about trying with a half cup also, but haven't got around to it. So many parameters...
Enjoyed the video and comparison....Of course, I'm no expert, but it seems to me you could adjust the IP... reduce the time a tad to see if it was more like, what you liked in the Sous Vide...Also, I was waiting for the Dude to do the "Taste Test"...LOL....The IP just seems easier and quicker to me....but that's just me and my initial thoughts....I love how easy the IP is for doing eggs just how you want them... Again, thanks for your videos.
I just can't justify $180 for the Joule Sous Vide...maybe it does other things a lot better, that justifies it....I think I've seen other videos you've done on it....I will have to re-visit those to see the merits of the device...In this case...the difference seemed rather minor and adjustments could be made...just my uneducated opinion, though....you are the expert...not me....I didn't even know how to cook until I got an IP....at age 64 and not having an amazing cook..my wife, any longer.......I'm still learning...but it's better than eating junk food or fast food....It's become a nice and fun hobby...thanks to you and Dude and your videos....Cheers!!!
There are other less expensive sous vide devices out there. I just know myself... I will likely grow out of them quickly and want something more powerful which is why I chose the Joule. You’re doing great, Warren!
I would definitely try these methods. Thank you! Edit: tried the 194 degrees using Annova Sous Vide for 8 mins and it is still depressing for me... It is actually more difficult to peel for me than using regular pot. Have not tried the pressure cooker method yet... Just to make sure, did you poke any hole to the eggs? The freshness of the eggs must be the great factor. It is hard for me to get farm fresh eggs.
This is just awesome! Thank you for making this video. I can't wait to get our Joule for Christmas! Not sure we will be able to wait to unwrap it. I am interested in trying omelets with the Joule. I think the texture will be amazing. Have you tried omelets sous vide?
+Melanie Cregger Thanks, Melanie! I have not tried making omelettes sous vide (but also because I’m not a huge fan of omelettes). You are going to fall in love with the Joule!
just bring water to boil. Then put in the eggs for 6 min. After that put them into icy water for about 10-15 min. and you have the perfect egg for ramen
Another method to consider: You can get microwave steamers for eggs -- they work eggceptionally well. It's about 7 minutes in the microwave, and you get perfect, easy peel eggs.
It's your fault. I have resisted purchasing a Joule for a long time. After seeing the one you use has a magnetic base, I was done for! No more giant clips on the side of my pots. I have an induction range which uses magnet cookware and the Joule will fit right in. My original circulator is very basic, so it requires a lot of patience and guesswork. Now I will have all the tech: an app, WiFi, Bluetooth, and it talks to Alexa. No more guesswork! Egg problem solved! Thanks bunches!
I just put my eggs in boiling water for exactly 4 minutes , remove and rinse on cold - beautiful runny yellow yolks , every single time (farmers market eggs)
+Shweta Desai I alway recommend that you buy the best tech that you can afford. But I don’t own the ultra so I can’t speak to that. And I honestly almost always just use the manual button.
Wow. On my 6qt Duo I use [Sealing, Manual, Low pressure, 6 minutes, QR] and mine are softer than yours, somewhere in between your IP/SV eggs. Curious. Now I'll have to try your SV method (with my Anova) to compare that!
Oh! My eggs are storebought, refrigerated ... that's probably where the difference lies. (Refrigeration means I'm starting quite a bit colder than you did.)
Final report: Tried SV eggs last night and (despite the increased inconvenience and time) will cook my eggs that way from now on. They were astonishingly easier to peel, were just the right texture (white & yolk). I'm switching just because of the ease of peeling!
I do have a joule and i want that tender egg for Ramen ill go with sous vide. I didnt catch the timing for the pressure cooker. Was it 2 minutes? I hard cook eggs all the time in Instant pot using the 5-5-5 method. But dont want hard cooked eggs for ramen. Now im on the hunt for the marinade for the eggs. Im planning ramen tonight so i have to have a quick marinade. Ive heard sone people leave the eggs in the marinade for several days.
+mformouse It’s really just the texture we were going for here. You can find my marinated ramen egg recipe in the Miso Ramen video. ruclips.net/video/_NJaOYA_b4M/видео.html
+Sea BrzJo I think you just need to taste something that has been sous vide and compare it to how you would normally make it. The big one is steak for us. The first time I tried sous vide was with turkey and I used the IP Smart. In case you want to check it out: ruclips.net/video/mqbqjt2KBnM/видео.html (I’m not trying to convince you, just thought you’d be interested since you say you are an addictive kitchen appliance gal 😉)
I have recently found your videos and generally enjoy your head-to-head match-ups. This case is a little unfair because the cookers are completely different in the way they cook and you are cooking a very delicate food item and wanting a very precise result. It's like asking a vehicle to come up to their top speed, then ask them to instantly stop inside a zone that is only the size of a standard street parking space, and then testing a Formula One race car against a golf cart. Pressure cookers cook at a temperature range of 114-121 deg C/237-250 deg F (closer to 114 for the Instant Pot) while eggs whites begin to cook at much lower temperatures (around 60 C, 140 F). It's not necessary to bring the speed and power of a pressure cooker to cook an egg that only takes a few minutes to cook and a few seconds to overcook using conventional methods. The immersion circulator offers much more precise control, but takes it's time to do it, which is why you got a much more tender white in this experiment.I have found that steaming the eggs using a regular pot, a rack and a kitchen timer takes less time than both the pressure cooker steaming and immersion circulator methods, with very satisfactory results. Save the pressure cooker for tenderizing tough foods and reducing long cook times. Thanks for all the great vids!
Just Wondering Flo, since you have the IP Smart and can set a manual temperature on it, have you tried to use the IP Smart to Sous Vide the eggs (no pressure)? I have heard it does a decent job but need to stir the water every now and then. Might be good for in a pinch. Not a big fan of boiled eggs and I don't have Ramen that often, so I haven't tried =P Another thought, what about pressure cooking the eggs for 2 mins then NPR for 30 or 45 secs so they dont over cook?
I first attempted using the IP for sous vide and quickly realized how ridiculous it was to try to calibrate it to the exact temp I needed which is why I bought the Joule. Ramen eggs are just a term for the style of egg. I used to make my soft eggs in the IP but now prefer sous vide once I saw the difference.
Thank you Flo for that comparison. I have a Cuisinart egg cooker that is my go for when cooking eggs but I haven't tried them in the IP. Now I am curious and will try using my Joule. We would have to travel at least half hour or more to purchase farm eggs and the price is anywhere from $5 to 8 dollars a dozen. I wish I had the land to raise a few hens. 😊
I can't help but notice that you've taped off the label on the Pressure cooker in the last few videos. I know which one it is because I own the base model(Thanks to your videos). I was thinking about an upgraded version(Bluetooth), but am curious why the label is masked out.......legal issues, manufacturer pissed you off, not happy with the product, No sponsorship......???? Just curious before I buy a new one.
People often think I work for them. I am just making it clear that they do not pay me nor do I endorse their products. Obviously, it is obvious I am using the IP but I don't see why you couldn't use another brand to do essentially the same thing since I only ever use the manual button. 😉
And here I thought you mostly used a smartphone to run your IP. That's the only feature I don't have on mine. BTW, I use manual all the time too. lol Maybe an upgrade isn't worth it since mine is still working fine. Thank for the input.
+Joe Worden Well... Personally, I do use the app for the recipes I have because I can’t remember everything and it is so much easier. When teaching on RUclips, I have people who have told me they don’t like that I just choose start on my app so I have to show them how to press the manual button. 😉
+ncarl05 First of all, this is not a review of either product. It is simply to compare making eggs with two different devices. Second, you are disappointed because you think one of the devices is too costly. Um. Ok then.
You can reduce the total time for Sous Vide by starting off with hot tap water. You can also fine tune the doneness of your eggs by setting your unit a couple of degrees higher or lower.
I have tested the eggs and personally turn to pressure cooking for my eggs. The easy peeling is just amazing. I am working to utilize both methods to create easy peeling and precise temperature control.
I personally still like my instant pot eggs. It's also my new best friend for making Ghee. (I use the slower cooker mode for 1-1/2 hours for 2 lbs of unsalted butter. Drop the butter in and go.... no fuss, no muss.)
+Joe Worden Great!
There is a difference in the eggs depending on where they came from. Most eggs we eat come from chicken houses and the yolk is lighter in color, and the shell is thinner as well. Eggs coming from a small farm where the chickens are not caged up produces an egg with a darker yolk, and the shell is thicker. I learned that while growing up here in Arkansas and having raised chickens myself.
Yes! Farm eggs are so much better when they are from free range chickens that are fed well.
EGGceptional video! When I am doing sous vide I keep my pot on the stove and use the burner to get the water up to temperature instead of waiting for the stick to do it.
+Jim Clark, N5QL That’s a good tip! I wanted to do a true comparison with the same temp water from start to finish.
I do the instant pot for 2 minutes and then wait 30 seconds to release the pressure for a better texture 👌
YA, She spent too much time talking due to the talking and concentrating on speaking. The UNCHILLED water also did not stop cooking so 2 mins is about correct.. Will try when possible
I find the instant pot works best. I have done a similar consistency in the stove with a technique I have used. I prefer IP because it uses less water (i.e. less water less waste)
I prefer the IP over stovetop too.
Loved watching this one...it showed the Joule perfectly. Thank you, Flo! Also....love the silicon pot lid! I need some of those!
+Leslie O'Laoghaire Thanks so much, Leslie! My silicone lids are Norwex brand. The link in the description is for Canada only though.
Thank you, Flo! I'll look around for them. :)
Thank you for this video. Over all I prefer sous vide eggs to instant pot eggs. I’m sure it’s just a personal preference, but the texture and the results are more consistent and delicious.
I agree!
What if you cook the eggs for 2 minutes in the pressure cooker? Will the yolks be a little runnier and the white firm but tender?
For hard boiled egges in an intant pot I put it on 0 minutes pressure time, let it cool down natural and thats it. The egg shells never stick. I don't put them in ice water or cool water. In fact, I can crack em open when they are still hot, they don't stick. Its posible that if I quick released I might get ramen (soft boiled eggs) .
I just tried using my Anova sous vide to cook eggs and found that I prefer the result to Instant Pot Eggs. Agree with you.
We have the large instant pot, and even on 1 minute at low pressure it's hard boiled. I think the larger pot takes longer to get to temp. Thanks for the video. Definitely going to try with the Sous Vide!
Wow, really?! Then you’d have to adjust everything for the bigger pot. I guess that is if you started with the 6qt. Yes, try the sous vide eggs!
Flo Lum Mostly it doesn't seem to matter. It's only after seeing your eggs coming out looking like that after 3 minutes that I realized there must be a difference. We also typically do 10 eggs at a time, which may make a difference. I thought about trying with a half cup also, but haven't got around to it. So many parameters...
I guess it depends on how you like your eggs. But 1 min is pretty fast for hard boiled.
Enjoyed the video and comparison....Of course, I'm no expert, but it seems to me you could adjust the IP... reduce the time a tad to see if it was more like, what you liked in the Sous Vide...Also, I was waiting for the Dude to do the "Taste Test"...LOL....The IP just seems easier and quicker to me....but that's just me and my initial thoughts....I love how easy the IP is for doing eggs just how you want them... Again, thanks for your videos.
I just can't justify $180 for the Joule Sous Vide...maybe it does other things a lot better, that justifies it....I think I've seen other videos you've done on it....I will have to re-visit those to see the merits of the device...In this case...the difference seemed rather minor and adjustments could be made...just my uneducated opinion, though....you are the expert...not me....I didn't even know how to cook until I got an IP....at age 64 and not having an amazing cook..my wife, any longer.......I'm still learning...but it's better than eating junk food or fast food....It's become a nice and fun hobby...thanks to you and Dude and your videos....Cheers!!!
There are other less expensive sous vide devices out there. I just know myself... I will likely grow out of them quickly and want something more powerful which is why I chose the Joule. You’re doing great, Warren!
Happy Thanksgiving guys. Enjoy this wonderful day.
Thanks! I’m Canadian so ours was in October. Hope you had a great day!
I would definitely try these methods. Thank you!
Edit: tried the 194 degrees using Annova Sous Vide for 8 mins and it is still depressing for me... It is actually more difficult to peel for me than using regular pot. Have not tried the pressure cooker method yet... Just to make sure, did you poke any hole to the eggs? The freshness of the eggs must be the great factor. It is hard for me to get farm fresh eggs.
This is just awesome! Thank you for making this video. I can't wait to get our Joule for Christmas! Not sure we will be able to wait to unwrap it. I am interested in trying omelets with the Joule. I think the texture will be amazing. Have you tried omelets sous vide?
+Melanie Cregger Thanks, Melanie! I have not tried making omelettes sous vide (but also because I’m not a huge fan of omelettes). You are going to fall in love with the Joule!
just bring water to boil. Then put in the eggs for 6 min. After that put them into icy water for about 10-15 min. and you have the perfect egg for ramen
Thanks Flo
Another method to consider: You can get microwave steamers for eggs -- they work eggceptionally well. It's about 7 minutes in the microwave, and you get perfect, easy peel eggs.
It's your fault. I have resisted purchasing a Joule for a long time. After seeing the one you use has a magnetic base, I was done for! No more giant clips on the side of my pots. I have an induction range which uses magnet cookware and the Joule will fit right in. My original circulator is very basic, so it requires a lot of patience and guesswork. Now I will have all the tech: an app, WiFi, Bluetooth, and it talks to Alexa. No more guesswork! Egg problem solved! Thanks bunches!
😆 You're welcome!
Thank you so much now will try the eggs in my hot pot
+Pamela Howe Great!
Does the istant pot consume a lot of energy?
I just put my eggs in boiling water for exactly 4 minutes , remove and rinse on cold - beautiful runny yellow yolks , every single time (farmers market eggs)
I am going to buy my 1st instant pot! Do u recommend 7 in 1 duo or the ultra?? Thanks
+Shweta Desai I alway recommend that you buy the best tech that you can afford. But I don’t own the ultra so I can’t speak to that. And I honestly almost always just use the manual button.
Wow. On my 6qt Duo I use [Sealing, Manual, Low pressure, 6 minutes, QR] and mine are softer than yours, somewhere in between your IP/SV eggs. Curious.
Now I'll have to try your SV method (with my Anova) to compare that!
Oh! My eggs are storebought, refrigerated ... that's probably where the difference lies. (Refrigeration means I'm starting quite a bit colder than you did.)
Final report: Tried SV eggs last night and (despite the increased inconvenience and time) will cook my eggs that way from now on. They were astonishingly easier to peel, were just the right texture (white & yolk). I'm switching just because of the ease of peeling!
What is this magical device? Take my money now!!!
LOL! If you’re referring to the Joule, it’s on my Amazon list: Amazon.com/shop/flolum
I do have a joule and i want that tender egg for Ramen ill go with sous vide. I didnt catch the timing for the pressure cooker. Was it 2 minutes? I hard cook eggs all the time in Instant pot using the 5-5-5 method. But dont want hard cooked eggs for ramen. Now im on the hunt for the marinade for the eggs. Im planning ramen tonight so i have to have a quick marinade. Ive heard sone people leave the eggs in the marinade for several days.
Hi Terry… 3 mins in the IP but better with the Joule. I often don’t marinate for ramen eggs for that very reason.
Where can I purchase those eggs? Thanks ... loove your videos😘👍🏻
Unfortunately she is no longer able to deliver to us in Vancouver. Her farm is in Chilliwack, M&J Poultry.
Flo Lum thanks for your reply😘👍🏻
What about ramen egg seasoning/marinade? I thought you might talk about that given the title, but maybe not all ramen eggs are seasoned?
+mformouse It’s really just the texture we were going for here. You can find my marinated ramen egg recipe in the Miso Ramen video. ruclips.net/video/_NJaOYA_b4M/видео.html
Flo Lum thanks!
oh I like my egg yolk runnier than that, and an egg timer that you put in boiling water with your egg works perfect for me
Have to try my sous vide for eggs. Great video!
+A Murphy Thanks, Arlene! I think you’ll really enjoy the texture!
Hi Flo :-) How come you are covering the Instant Pot with a black tape!?
+Outash GO Just making it clear that I do not work for Instant Pot nor do I endorse their product.
As an addictive kitchen appliance gal, still trying to find someone to convince me to buy a Sous Vide. Not there yet.
+Sea BrzJo I think you just need to taste something that has been sous vide and compare it to how you would normally make it. The big one is steak for us. The first time I tried sous vide was with turkey and I used the IP Smart. In case you want to check it out: ruclips.net/video/mqbqjt2KBnM/видео.html (I’m not trying to convince you, just thought you’d be interested since you say you are an addictive kitchen appliance gal 😉)
I get really irritated seeing people waste ice on boiled eggs. Totally unnecessary. Thanks for showing that cold tap water works just fine. Thumbs up.
do you keep your eggs at room temperature, or was it that those eggs just didn't make it to hte fridge yet?
+shartanne These are farm fresh eggs that I was told do not need to be refrigerated.
Instant pot yolk looks prettier :)
I have recently found your videos and generally enjoy your head-to-head match-ups. This case is a little unfair because the cookers are completely different in the way they cook and you are cooking a very delicate food item and wanting a very precise result. It's like asking a vehicle to come up to their top speed, then ask them to instantly stop inside a zone that is only the size of a standard street parking space, and then testing a Formula One race car against a golf cart. Pressure cookers cook at a temperature range of 114-121 deg C/237-250 deg F (closer to 114 for the Instant Pot) while eggs whites begin to cook at much lower temperatures (around 60 C, 140 F). It's not necessary to bring the speed and power of a pressure cooker to cook an egg that only takes a few minutes to cook and a few seconds to overcook using conventional methods. The immersion circulator offers much more precise control, but takes it's time to do it, which is why you got a much more tender white in this experiment.I have found that steaming the eggs using a regular pot, a rack and a kitchen timer takes less time than both the pressure cooker steaming and immersion circulator methods, with very satisfactory results. Save the pressure cooker for tenderizing tough foods and reducing long cook times. Thanks for all the great vids!
Why don't you ever have ice?
+Lucia Hagen Because we never use it and I don’t have an ice maker.
The jewel just seems awkward and could tip over. For all the trouble I prefer the instant pot eggs. Thanks for showing the difference though.
Magnetic bottom on the Joule.
Can someone explain why flo has tape on the pressure cooker?
+Brenda R I am just making it clear that I am not paid by Instant Pot nor do I endorse their products.
Flo Lum Cool! Totally respect that. Thanks for responding
+Brenda R Anytime!
Sous Vide for the win! #cookwithjoule
+ricki c I thought so!
Just Wondering Flo, since you have the IP Smart and can set a manual temperature on it, have you tried to use the IP Smart to Sous Vide the eggs (no pressure)? I have heard it does a decent job but need to stir the water every now and then. Might be good for in a pinch. Not a big fan of boiled eggs and I don't have Ramen that often, so I haven't tried
=P
Another thought, what about pressure cooking the eggs for 2 mins then NPR for 30 or 45 secs so they dont over cook?
I first attempted using the IP for sous vide and quickly realized how ridiculous it was to try to calibrate it to the exact temp I needed which is why I bought the Joule. Ramen eggs are just a term for the style of egg. I used to make my soft eggs in the IP but now prefer sous vide once I saw the difference.
Pressure cooker won hands down....easy.
So PK eggs less chance food poisoning than under cook other method.
Thank you Flo for that comparison. I have a Cuisinart egg cooker that is my go for when cooking eggs but I haven't tried them in the IP. Now I am curious and will try using my Joule. We would have to travel at least half hour or more to purchase farm eggs and the price is anywhere from $5 to 8 dollars a dozen. I wish I had the land to raise a few hens. 😊
+Susan Morelli I’ve been getting a 30 egg flat of these XL for $10! So glad you enjoyed the comparison!
Flo Lum pick up a flat for me but don't throw them. Lol Great price!
I still see no point for the Sous Vide.
So do y'all have your own chickens?
+Allison Roorda Nope. Although the city I live in does allow people to own chickens, I do not. Just buying from a local farm.
Why do you cover the pot’s brand but still include it in the title??
+Carlos R Moreno Sometimes people think I work for them and I don’t. Just making it clear.
What a tease. Making eggs and then not eating them. I'm sorry, but you left out the best part: tasting them! So, academic... Is this a joke?
You didn't do The Taste!
+eb1888 LOL! Sorry!
After you crack the eggs you have to put them in water and allow the water to get under the shell then it's a little easier to come off...
I can't help but notice that you've taped off the label on the Pressure cooker in the last few videos. I know which one it is because I own the base model(Thanks to your videos). I was thinking about an upgraded version(Bluetooth), but am curious why the label is masked out.......legal issues, manufacturer pissed you off, not happy with the product, No sponsorship......???? Just curious before I buy a new one.
People often think I work for them. I am just making it clear that they do not pay me nor do I endorse their products. Obviously, it is obvious I am using the IP but I don't see why you couldn't use another brand to do essentially the same thing since I only ever use the manual button. 😉
And here I thought you mostly used a smartphone to run your IP. That's the only feature I don't have on mine. BTW, I use manual all the time too. lol Maybe an upgrade isn't worth it since mine is still working fine. Thank for the input.
+Joe Worden Well... Personally, I do use the app for the recipes I have because I can’t remember everything and it is so much easier. When teaching on RUclips, I have people who have told me they don’t like that I just choose start on my app so I have to show them how to press the manual button. 😉
Sous Vide looks like the best to me.
put eggs under running water while peeling
This comparison is mostly on personal preference. It doesn’t justify the cost from one appliance to the other. Disappointed in your review.
+ncarl05 First of all, this is not a review of either product. It is simply to compare making eggs with two different devices. Second, you are disappointed because you think one of the devices is too costly. Um. Ok then.
As stated, this is on your personal preference and you conveniently have the Joule linked to your video. Unsubscribing