Take the Guesswork Out of Poached Eggs Using Sous Vide
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- Опубликовано: 26 сен 2024
- Test cook Elle Simone makes a show stopping sous vide staple: Soft-Poached Eggs.
Get the recipe for Soft-Poached Eggs: cooks.io/2HdSFZJ
Buy our winning sous vide machine: cooks.io/2Dw6HpU
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I bought a sous vide machine several months back and I’m still learning new recipes. I love poached eggs and this recipe for them takes all the guesswork out of it. Thank you America’s test kitchen for all your hard work. I enjoy watching you and learning from you.
Thank you for hitting on the gradient of doneness. This is exactly what I want, firm whites and runny yolks.
Thanks so much! I made eggs benedict today and the eggs were perfect. Cooked 4 eggs sous vide 167/13 and then right in to an ice water bath. I did not start timing them until the water came back up to temp after I put the eggs in. Yes, some of the white stayed with the shell but not all of it and the yolks were velvety and yummy! After reading the reviews I was afraid I would have to add steps but I didn't and they came out great!
167 Degrees or 75 Celsius for 12 Minutes
When will America realise there is a centigrade scale ( and metric for weights etc)
It’s perfect mine came just like the ones on the show, perfect eggs, thanks
@@molley3268 Yeah, and what's with minutes? How hard is it to write 0.72 kiloseconds like all the other civilized nations?
@@grifter84 and which countries might they be.....seconds >minutes >hours is the only way I've ever known.
@@molley3268 Sigh. Just pointing out that centigrade snobbery looks rather silly when we're all still using a base-60 system to measure time. So unless you're proposing decimal clock reform, then leave us to our (totally workable in kitchen applications) non-centigrade system in peace.
Thank you! I have tried to do eggs so many times and always struggled with the look and feel of the “loose whites” - this solves it!
I tried your recipe right after my new Anova precision cooker arrived. I took the eggs from my fridge and went ahead. The result was very disappointing, fantastic yoke, but extremely runny white! Then I tried with egs at room temperature (70˚F) used your recipe again and voila there they were, perfect poached eggs like you showed. The temp of the eggs in my fridge were 57.2˚F and those at room temp were 66.2˚F ! A huge difference in results!😊
America Test Kitchen videos always give me 'late night infomercial that you watch after waking up at 3am and realizing you left the TV on' vibes. I'm here for it.
Oh my God , just what I was looking for! You guys are the best.
Poached 5 large cold eggs using this method. I started the 12 minute countdown only after the water returned to 167º. Almost a perfect result with a little more runny whites than I wanted. Next time I'll give them another 20-30 seconds.
Thanks for your recipes
Please add hundreds more recipes for sous vide!! ❤️❤️
Perfect egg!
ATK has a terrific sous vide cookbook.
Finally! I've been wanted to experiment with a higher temperature for a shorter time for the exact same reason, setting the whites better. I think putting them in straight from the fridge helps too.
Seethi C I mean what most people do is get a collider or a sifter and put the eggs in that and it gets rid of the loose egg white, plus cook time is only 3 minutes when you boil it
@@sword3197 True, but the sous vide is more precise, and good for a large crowd. Plus the novelty of cracking your own egg.
I did it straight from the fridge and the eggs cracked and got ruined. I’d do it room temp.
So it is 12 min @ 167F. Does it matter if I pull the eggs fresh from the fridge?
@@patrickyk1900 Did you listen to the video/ watch the whole thing? It is expected you'll put refrigerated eggs into the water. 1:45
I pulled it out of box clamp on the big pan . ruclips.net/user/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 I used a 22qt because I’m doing a beef brisket. Put in reusable vacuum bag . Clipped it to the sides of pan so ziplock isn’t in water. I than placed Reynolds wrap on top of the pan to cover than placed heavy glass lid to hold meat down. Plugged in unit set timer for 12hours . Set temp for 145°. . Hit arrow to start . Away I went with Precision Cooking . After these 12 hours than I’ll smoke meat 6-8 hours. My Twin brother has used this very unit for over two years ! Finally jumped on the band wagon!
I felt so bad when my wife tried to make poached eggs last weekend and failed. I didn’t even think about sous vide (we have one), definitely giving this a shot, they do look perfect.
Looks great. If you make them ahead of time, how do you store them and reheat them when you want to use?
Put them in a roughly 130° bath. Hot for food, but not hot enough to actually cook the egg
I made a batch after checking the comments and incorporating some of the advice -- mainly, to start the timer once it comes back to temp and to go a little past 12 minutes. The eggs were too cooked this way for me. The yolks were nearly set. So I did a second batch, started the timer as soon as the eggs were in, and did 12.5 minutes. It was nearly perfect the second time, but I will not add the additional thirty seconds when I do this again. In essence, they likely would have come out perfectly if I had done it precisely as described in this video. I'm sure there are many variables that can have an influence. For more context on my version, I did take large eggs directly from the fridge, and I used a sous vide wand attached to a dutch oven with 4 inches of water and covered with foil (I don't own one of the sous vide containers).
They should credit ChefSteps in the video or at least the video description. CS popularized this hotter faster method when it published their article and video 6 years prior, the 75C (167F) egg. ATK even uses the CS Joule appliance in this video.
The only difference is CS has it cooking for a minute longer which should help the issue other commenters are having with the runny whites issue from this ATK version.
Love Elle
I modified this recipe for 2 days old eggs, beyond their recommended “use by date”. I added 2 more minutes in sous vide, 14 minutes instead of 12 and it came out exactly pictured.
Wow those look amazing! Definately going to try this soon!
I tried this today and it was a complete failure. Possibly because I used Jumbo eggs. The yolk was perfect, but the white was still a watery mess, and the white that did firm up, didn't come out of the shell.
So far my sous-vide machine is rather disappointing. My eggs tuned out with gooshy whites (And I used small room-temp eggs). I could see from the video that they were not my kind of "soft poached eggs" though.
@@frankpeter6851 when I first got my sous vide, I wanted to use it for everything. I quickly learned that it only excels at certain things, at least in my opinion. Poached eggs is one of the things that the traditional preparation is hard to beat.
@@CxRizzle808 never really master soft boiled put can poach egg prefect 9 x out of ten
See here ruclips.net/video/omelPJ8WKy8/видео.html at 6:48 seconds
Soft poached eggs are my favorite, and this might just persuade me to get a sous vide machine :)
You could try soft boiling eggs in the shell. It comes out the same. Just a different shape.
The thing I don't like about my sous vide is I eat to much
Sous vide is amazing. Perfect steak every time. Also turn cheap meat into great food.
@@jimmcintyre4390 exactly my thoughts!
Love the show and all the tips, keep up your great work!!! 🙂🙂🙂
Just made some and they where terrific. Thanks.
typically you would start the timer when water bath comes back to target temp after lowering eggs into bath. No mention of that in video, took 5 minutes for my water to come back up to temp with only 5 eggs in large pasta pot and plenty of water.
That is why they mention using a larger container. Less fluctuation in temperature
Heidi Ho from the land of MontrealSmokedMeat, #ButterTarts and #Poutine. I’ve been saving this in my recipe section for a while now and today . . #WhaaaLahhh. Mine were very very cold when I put them in the water so I went for 15 minutes and they were absolutely perfect w/runny centre’s and solid whites. Yesterday I made #BaconWrappedMeatloaf with my #SousVide so tonight I made leftovers for supper all #SousVide except for the English muffin and the #HollandaiseSauce . It was #SousVide #BaconWrappedMeatloafEggsBenny with #KetchupInfusedHollandaise and #SousVide #SmashedPotatoes for hash-browns. Everything was #Deeeelish . . Really enjoying your videos very much and my Sous Vide. I have stage 4 terminal cancer which originally started in my throat so I have to be very careful what I eat in regards to spice, being juicy and tenderness. #SousVide has really helped with me being able to eat healthier. Thank you for your awesome videos and I’m sure I’ll see you in the next one. Until then . . #StaySafe 😷 & #HappyCooking 🥚.
Kevin🎗
I bought exact Breville setup after watching this due to my love for poached eggs. I followed this to a T. I did it 3 times with 4 eggs each time. They all came out with egg white runny. I see below someone else with same experimce who brought their eggs to room temp. I was hoping to avoid that but I will try next. Thanks.
that look awesome.
I love that you poach the eggs at 167 and that's the same temp to make hollandaise if using a siphon
Nice job.
Perfect
Thanks
Great job ladies
As an Englishman, you seen to make tea in the most difficult way possible; you also over complicate making poached eggs.
Crack your eggs into slightly swirling simmering water and leave alone for roughly 2 minutes. When your eggs look the way you would want to eat them you retrieve them from the water…….. that’s it!!!!
That’s fine for a few eggs but try doing that for over 12 eggs.
Thank you! They work for me every time! 🙌
Their guideline is 167 Fahrenheit for 12 minutes. This produced a slimy gel. Shells would not come off. It took 24 minutes - twice as long - to have something that resembled an edible egg which we couldn’t eat because it was glued to the shell.
Well that takes Sous Vide cooking to a New Level where the immersion time is critical. I'd like to know if going for a Deviled Egg or Egg Salad Sandwich temp would benefit from tweeking the temp vs time or if you only need to go for temp only.
This is great information thanks, does it matter to the time depending on how many eggs go in, ie 2 eggs or say 6 eggs and how do you reheat them without a microwave 🤗🤗
I got still runny whites with a too-set yolk. Back to 145° and then a quick dip in simmering water for me.
Hey ATK! When I make a batch of hard-boiled eggs I use a spider to get them all in -- and all out of -- the water faster, so they cook more evenly. Why wouldn't you do the same here (gingerly, of course ;^)? And as the spider is one of Dan Souza's favorite kitchen tools, I'm sure he'd approve. That said, I realize not everyone owns a spider, but they are relatively inexpensive.
Good tip!
I do the same, but with a sifter/strainer. I can drop 8 eggs at once. I use a 4 qt cambro, so the size helps
Hey you guys are great! My tip for this project ... get a nice big balloon wisk and insert the eggs inside the whisk. Works great for me.
Wow amazing information thanks guys.
Excellent video(s)!! Keep up the good work. Love the channel/shows. :)
Say hey, fabulous. You always do it best.
I love your video could you please tell me the make and model of the sous vide Heating element , and also the temperature is it in Fahrenheit or centigrade Kind regards Derek
Here at sea level, using large eggs right from the fridge @ 167F on the Joule Sous Vide @ 12 minutes resulted in a very soft (but edible) yolk but the whites were not set. We used roughly the same amount of water as in this video which I assume wouldn't really matter if the temp is at the prescribed 167F? I think this should demo should be used as a base and one needs to experiment with what works for them. Today we did 2 eggs (one 13 minutes and the other 14) and still the whites were not fully set. In the end, they are very tasty and we'll keep trying until we find the sweet spot of done-ness :)
This recipient still makes the wights just a tinge soft for me but here’s a tip. Using organic eggs or better buying eggs from my daughter who has a half dozen chickens is the best. Try this, use one store bought white egg and one brown or green egg. I fry my eggs in bacon grease right now I have an electric stove so I set the burner at about 3/10 and put my frying pan on it till it’s evenly heated. I always fry my eggs in strained and stored in refer bacon grease. Best tasting and best looking eggs ever.
ANYWAY fry one of each of these eggs. You’ll find the white egg has a more defined 2 egg white than the fresh egg. Yes I’ve found store bought white eggs can be stored a month or more before getting to your grocer.
The fresh or brown has a sticker tackier white. I break my egg in the pan, I break just an edge of the white to remove liquids HATE SNOTTY EGGS), then I cover the eggs. Let it cook for about 90 seconds, flip the egg, let it cook for about 60 seconds. SINCE EVERY STOVE IS DIFFERENT YOU MAY NEED TO PLAY WITH THE TIME TRMP BUT NOT MUCH. I LIKE MY YOKES RUNNY but also hot. They continue to cook for about 30 seconds. I end up with a honey texture yolk and a completely firm but not rubbery white. I’m 66 years old and very fussy with my eggs. I usually never let anyone cook my fried eggs I know that’s prissy but fried eggs over bacon not quite crisp, with maybe a couple KWIK TRIP brand sausage links. They have their own farms make their own sausage love it, over buttered toast 2 pieces one for each egg. Occasionally if I’m starved I’ll have 3. IVE tried every egg recipe for egg sandwiches, for greasy spoon fried egg sandwiches I also like a dab of Hellman’s on this sandwich. Great driving food. Worked as a carpenter 44 years sometimes if I was in a hurry I’d call my local greasy spoon who knew me after years. I’d just say hello this is ms I’m running late please make my fried egg bacon and cheese sandwich, I didn’t usually even say all that since they knew how I liked it. Anyway
This sous vied recipient to me requires truly fresh eggs not grocery store . The white comes out watery . I like a piece of cheese well melted, they always break the yolk and spread it evenly over the white but they don’t scramble it.
Julia looks GORGEOUS here!!! 😍😍😍😍
WOW!
How does the time change if you’re using XL or Jumbo eggs?
You can make them for over a week at a time. Put them in the fridge then I warm them up for 10 minutes at 145 deg.
Does that save time and energy from cooking them for 12 min at 167 deg.?
I've poached eggs a lot of different ways and to be honest sometimes the results aren't great, I have tried Sues Vide poached eggs before but never liked the results, these look great though and I wonder how they would hold up if I used them in a Scotch Egg
I was thinking the same thing!! Maybe a wee bit firmer white to protect the yolk while forming the sausage around the egg?
I twice tried the method for sous vide poached eggs. I used a insert pot from a pressure cooker filled half way up, then set the sous vide stick at 167 f; for 12 minutes, and cooled for a minute or so. The whites of the large eggs were way loose, and the yolks were a bit to runny for my liking. next time I did the same thing, but raised the temp 1/2 degree, and cooked 1 minute longer with the same result. I guess I'll have to do it the right way next time, which would be MY way. Higher and longer for tight whites and thicker yolks that still have some run.
So does size of the eggs matter ? Surely cooking time will vary depending on size!
Can this be done on a burner Instead of a sous vide ? If so what temp and time would best work ?
That 145F egg is pefect if you want an onsen egg, which is exactly how I love it over a bowl of rice.
Tried today, didn’t quite work out to the right texture. I’m going to have to experiment.
Same here. Disappointed!! My egg whites were not setup and I added 2 minutes more than ATK! Adding the eggs back in for another 8 minutes and increasing the temp to 170.
Yuc, nothing worse than snotty whites....I was skeptical, shame on me for not reading the reviews...but hey it's ATK they test and test and test...I'm thinking this should be a slam dunk the precision of sous vide temperature and time.. wrong
@@high5626 I use Internet Shaquille's poached egg recipe 167 14 minutes and then cracking them into a small bowl and microwaving for a few seconds (in my microwave it's 80% power 40s). It's an extra step but I cook my eggs for the whole week and keep them in the fridge, so while technically it's an extra step I get perfect and warm eggs every morning.
Also I actually cheat and add the eggs when the water is about 180-185, but set the target temperature to 167. YMMV
@@pubcollize having to microwave, defeats the purpose of the Sous vide doesn't it? One shouldn't have to take any extra steps. It's a strange thought, but perhaps altitude has something to do with it? I'm thinking perhaps your second cheat might be worth trying...heating the water higher to compensate for the loss in temperature once the cold eggs are added.
@@marnid2235 Doesn't defeat it for me. I cook a batch of eggs for my 5 working days to have every breakfast, cracking a couple into a small bowl, seasoning, and microwaving for 40s is far far less of a hassle than frying or boiling them in the morning. The 40s heating is mostly to bring them up to temperature, it does affect the consistency a bit but not significantly. If you're going to cook the eggs daily then yeah you'd probably skip this step, it really depends on what you're making and how you want to make it.
I disagree that sooveeding shouldn't take extra steps though. When you sooveed meat you don't sear it afterwards? Did you try sooveeding root vegetables and then searing them to make better-than-oven-baked root vegetables?
I agree with you that some of the methods where people sooveed their eggs and then dump them in boiling water for X amount of time is too much effort for eggs, even in batch, that's why I don't do it. But I'm not gonna eat my eggs cold if I can help it.
Can you warm the eggs back up in a microwave? I noticed you drop them in an ice bath afterward and was thinking it would be nice to have a little warmth in there.
How long can they hold in the fridge?
I might be confused as to what is a poached egg,and what is a soft boiled egg.My understanding is to make poached eggs you crack the egg into water that is at a certain temperature,might have vinegar in it,etc,for a specific time.Soft boiled,put the whole egg into,shell included,boiling or steam water for like 6 minutes.There is a difference!!!
You're trying too hard, a poached egg is a description of the final product but traditionally that was named after the process you used to get there. Now that we have new methods we aren't going to just change the name.
This recipe also works perfectly with duck eggs!
Yum.
Thanks so much. Poached eggs are my favorite but I am poached egg impaired. I never seem to get it right or be entirely happy with my results. I love that the eggs can be done in volume. I don’t think that I can mess this up... 🤔
I have now perfected my method for poaching an egg. Use a silicone poaching pod in a steamer with a lid. Use an egg ring to balance the pod on. Butter the pod lightly. Bring the water in the lower pan to a simmer to generate steam. Drop the egg into the pod. Put the lid on and time for 4 minutes. No splashes of water will ingress upon the egg! After 4 minutes tip out the egg upside down. If the white is still a bit soft, blast it for 5 seconds with a cook's blowtorch. Alternatively, place the egg in the microwave for 5 - 10 seconds at normal power.
So if you do them a day ahead, you just have to eat cold eggs? How do you reheat them?
Amazing ♥️👏🏽👏🏽👏🏽
Such a prime video from ATK.
Surely that method is the same as soft-boiling an egg, then taking care to remove the whole egg at once? For poaching eggs I use only poaching pods in a steamer. Just 4 minutes, and no hassle getting the water up to precisely 167° beforehand. Butter the pod lightly before dropping in the egg.
Oh. That looks good...
i found out that just getting all the eggs in the pot and adding hot tap water put on the stove and heat it up for 12 minutes. it will get it to that consistency
So.... my husband thought the white was just a tad bit runny so I slipped it into low simmering water (using a slotted spoon with much care) and the whites came out perfectly.
You can also zap the runny white with a cook's blowtorch for a few seconds.
I did this last night and it was a complete fail! Does altitude or the freshness of eggs have something to do with it? What are the potential variables?
How does this differ from soft boiled eggs?
this is game changing awesome!!!
Okay got the eggs being cold but is there any difference in the end result if eggs are very fresh vs older? Also what sous vide equipment do you recommend?
They did a video on the best sous vide machine. Just do a search of their YT vids - I'm about to.
I read that older eggs peel more easily.
The old vs fresh argument had to do with easy peel of the shells. But here, there is no peeling. Some of the white stays on, so I doubt it would matter.
If you wanted them slightly more done, would you cook them longer or raise the temp?
Raise the temp
What I want to know is where do I buy that water container with the perfect lid.
I use a Coleman Cooler. It's really easy to cut the top to make a slot for your SV, and the insulation really holds the heat. Only drawback is that it's not transparent. Best of all, it's made in USA, not imported from china.
soooo really these are just very soft boiled eggs. I don't think I would call em poached if they aren't cooked loose in the water. Might would try em, tho.
Judy D. Agreed. The flavor is different!!
Ok. I just hade to go out and buy another kitchen gadget for $200. Can't wait to try it.
If you want the reheat tip, chefsteps has you covered: www.chefsteps.com/activities/75-c-egg
For a fee, of course!
@@wortheverymile9687 how DARE they! The unmitigated GALL of trying to make money or covering their costs! If $6 a month is too much, there are plenty of sites & channels with "free" content.
Forgive me if I am wrong here, but an egg cooked in the shell is "soft, medium or hard boiled" and an egg out of the shell is "poached"...or what?
I agree
Gosh...do you even cook ?
I guess they're taking a little liberty with the names here. I'd call them soft-boiled myself.
They call their sous vide hard boiled eggs "hard cooked." It seems to me that they should follow their own lead and call these "soft cooked." They do seem perfectly done, though.
To me, soft boiled would imply that the white is hard and the yolk is soft? In this case, both the white and the yolk are soft, just like a poached egg?
Well seasoned cast iron skillet, two eggs fried over easy, two slices favorite bread spread with mayo or butter, five minutes, kick back, enjoy anywhere, indoors or out. Priceless!
Charly Makray-Rice so you are saying no need to sous vide? 😂lol
then why even watch this?
What about duck eggs? Same temp but longer or higher temp and longer?
Some suggest 16 min for eggs between 78-85g.
If your eggs taste like vinegar when poaching, don’t use the vinegar. Instead crack the eggs into a strainer and drain off the watery part of the white. Comes out perfect every single time
What’s your sous vide container?! I need one!
Please include the time and temperature in the description.
75°c for 12 min
Or 167 F
@@hadynsr thanks, I saw in the video. I meant in the future this should be found in the video description as well.
making 3 or 4 dozen hard boiled eggs for Easter etc is easy with one of these machines. set the temp and perfect eggs.
What temp do you cook them at?
@@melaneymattson3733 169 put them in cold water and bring them up to temp.
Not cooked nearly enough at 167 for 12 min, altitude seems like the variable that must be creating such inconsistent results. Will tinker with temp/timing.
This is pretty brilliant.
What many people don't realize is that the white sets at roughly 65°C and the yolk at 70°C
167°F is 75°C.
Too much time and both will set.
I have never been that fond of sous vide poached eggs though I have cooked thousands using the traditional 63°C method.
They do hold for a very long time but they look best hidden beneath the Hollandaise and the texture to me is inferior to a traditionally poached egg.
Definitely going to try this.
I can only imagine how many eggs it took to find this time/temperature balance.
This really shows that there is more to sous vide than just set and leave...which can be really nice...convenient. But getting a superior result is not always convenient.
Listening for that timer to go off may be a challenge but I am willing to put in the effort....
Nicely done!
Oh...Gibson in my avatar but my other instrument is a very old Sabatier.
Cheers!
This is the time & temperature for XL Eggs, i'm wondering if anyone here knows the time and temp to small or even medium eggs?
2:22 That's how my eggs looked after 12 minutes at 167 degrees. I cooked them for 3 more minutes and they still were runny. Maybe it was the eggs I used or I needed a larger pot. Total failure.
Update: I used the same eggs to make scrambled eggs and the whites were like water, with no viscosity. The problem was the eggs, not the method.
IF you do this at altitude add a few more minutes.
My yolks are always more done than the whites I don’t know what I’m doing wrong could it be that I’m using a metal container and no lid????
I thought she'd previously said that vinegar in water for poaching was not a problem and wasnt enough to impart flavor. Why does she say it's a problem now?
Definitely need the eggs chilled from the fridge as they said. The whites don't bind otherwise.
This was a big fail for me. Used two large eggs right out of the fridge. 167 for 12 min, then 1 min in ice bath. Whites were very runny. Back to my old way of doing it. 5 min in simmering water in silicone cups. Lid covered. Never fails.
Same, this recipe failed.
Glad I read the comments. Woulda been disapointed to heat up the big sous vide for fail recipe. Although redunking the egg in boiling water for 1 min after this recipe seems like it would work.
I'm kind of frustrated because America's Test Kitchen recipes have never let me down before but I got absolute glop making these. 167° for 12 minutes in a sous vide cooker, complete mess, all the whites were liquid but the yolks were great just like the bad example they gave in the recipe
The 🐐
What size eggs is that? Surely a small egg cooks faster than a large one?
Mine looked like someone sneezed an abscess onto a plate.
Did everything to the letter, same sized eggs from the fridge into preheated water 166F for 12 mins. Into ice bath for 1 min. Will look for a better technique.
My issue with this recipe as I just tested it....half the egg whites stuck to the shell and likewise, the yolks came out firm. More like a version of a hard poached egg with a firm center.
I'm fucking buying a sous vide just for poached eggs
And while you are at it, why don't you buy an English book just for talking English.
Sous Vide at last! It is very popular in recent years and largely ignored by America's Test Kitchen. More recipes please.