Sous Vide at Home ? The perfect egg at 64.5°C ?

Three months ago I tried a soft boiled egg at 63°C during 1 hour. I have admitted that it was not the perfect egg for me and promissed to make another try. This time I cooked an egg 50 minutes at a constant 64.5°C temparature.

And here is the result!

(Soft boiled egg cooked at 64.5°C during 50 minutes)

 The egg at 64.5°C has nothing to do compared to the 63°C one (see the last picture down this post). The appearance of the 64.5°C is better, the white egg is more compact and doesn’t fall down like the 63°C one.

(Soft boiled egg cooked at 64.5°C during 50 minutes)

The yolk is also very different compared to the 63°C one.

(Soft boiled egg cooked at 64.5°C during 50 minutes)

See bellow the picture I made 3 months ago of the 63°C soft boiled egg with the Sousvidemagic and above the 64.5°C egg with the swid of Addélice. This is crazy to see how a difference of only 1.5°C can change so much the texture of an egg.

As I told it before I didn’t really like the 63°C egg but the 64.5°C was fantastic!! Absolutly incredible…I strongly recommend anybody trying it!

I read on internet that such egg was impossible to do without the precision and stability of an immersion circulator. I know understand why. If the temperature variation is equal or higher to 1°C then this can change the final texture of the white egg and yolk. The cool thing is also to be sure to reproduce the same result each time you set your immersion circulator at 64.5°C! I am definitely getting found of this cooking equipment.

(63°C soft boiled egg cooked during 60 minutes)

Jean François

Bookmark It

related searches : Vide

Rate this recipe :

Not good

so so

Good

Very good

Excellent !!!

Votre commentaire :

Read more >

Add to favorite

Imprimer cette page

Send this recipe to a friend

ask a question about this article

share on Facebook