sous vide essentials: slow cooked eggs

How To Make sous vide essentials: slow cooked eggs

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  PREP/PREPARE
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  All of these eggs were cooked at 45 minutes, at the stated temperatures. While many things cooked sous vide can be cooked for extended times, eggs need a specific time… And that time is 45 minutes.
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  To make this recipe, you will need a sous vide machine.
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  To begin, place the sous vide machine in a pot of water, bring up to the desired temperature, and carefully place the eggs directly into the water.
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  130f (54c) The egg is runny with slight stands of white. This is the perfect temp to cook an egg, if you are using it in a dressing, or mayonnaise. It is still in a raw state, but is considered pasteurized.
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  145f (63c) The yolk is runny, and the whites are beginning to firm up. This is the ideal egg for throwing in some boiling water and poaching.
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  150f (66c) The whites are still a bit runny, and the yolk is beginning to firm up.
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  155f (68c) Both the whites and yolks are firm, when cut in half, the yolk will hold its shape.
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  160f (71c) Most of the egg is cooked, the whites are tender, and the yolks beginning to firm.
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  165f (74c) The quintessential definition of the perfect hard-boiled egg.
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  PLATE/PRESENT
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  Use anywhere you would use hard-boiled eggs. Enjoy.
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  Keep the faith, and keep cooking.
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