In which I sous vide an egg

Posted by: Scott Tags: food, Sansaire Posted date: February 27, 2014 | 4 Comments

So the next thing I decided to tackle with my Sansaire after those short ribs was an egg, which I was going to let bathe in 65-degree Centigrade water for 45 minutes.

Which sounded weird even to admit.

Why take so much time to prepare something that for my entire life up until now only took minutes? (Which I guess is a question only an obvious sous vide newbie would ask.) Because as promised by Sansaire, the result would be unlike any egg I’ve ever eaten.

Here’s my egg right after being scooped out of the warm water and cracked over wheat toast.

The white was delicate, and the yolk was creamy … buttery even.

This egg was no longer breakfast. It was … dessert.

I can assure you I’ll be having another one tomorrow.

4 Comments for In which I sous vide an egg

Maria Alexander

Oh, god. My mouth watered. I love eggs and this looks divine.

Scott

So far I’ve done short ribs, eggs, and chicken, in that order, and I think it’s eggs I’m most likely to return to again and again. But I’ll be doing steak tomorrow night, so who knows, I might change my mind!

A. D. Kay

My eggs had really loose, watery whites, and the yolks were a bit firmer than I like. I did mine for 66 deg. C for an hour. Is that a typical result in your experience?

Scott

I’ve yet to cook any as long as an hour, just the one above at 66 C for 45 minutes, and a few earlier ones at 65 C for 45 minutes:

http://www.scottedelman.com/2014/03/03/thank-you-sansaire-for-the-best-steak-ive-ever-cooked/

In both cases, the yolks were almost like jam or butter rather than what I’m used to for traditional cooking methods.

Don’t know what to say, other than to experiment with other times and temperatures until you find exactly the textures you like. I’m a newbie, so this was helpful:

http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html

Good luck!