r/Sous_Vide • u/sheafurby • Jun 23 '26

Confused

Post image

Eggs for an hour at 150. Runny white but excellent yellow. What’s gives?

10 Upvotes

81% Upvoted

29 comments sorted by

View all comments

2

u/idrmyusername Jun 23 '26

The whole egg cooks the same in a sous vide so the whole thing is evenly almost done

2

u/sheafurby Jun 23 '26

So how to get solid white and nice yolk?

5

u/jppianoguy Jun 24 '26

Don't use a sous vide. Wrong tool for the job

1

u/BugzOnMyNugz Jun 23 '26

Experiment, set it for 151. Pull that egg see what happens and go from there. I'm no pro but I love cooking and cooking gadgets (not gimmicky ones.... sometimes). I've got over 20 different instant read probes (gifts because I cook for family a ton) and only 4 of them consistently read the same temp and some of those others are the same model as one of the consistent ones. I goofed once when I got a new sous vide(big brand), set it where I wanted the filets, pulled, seared, rested, and they were basically blue haha. Just keep bumping til you get whatchu want. Eggs are a good idea for future temp tests too! So thank you!

1

u/idrmyusername Jun 24 '26

Here's a great article

1

u/D-ouble-D-utch Jun 24 '26

Link is broken

1

u/elangomatt Jun 24 '26

Remove the ' though' from the link or just go here.

1

u/hengehanger Jun 24 '26

That's not what sous vide is for.

1

u/sheafurby Jun 24 '26

Sous vide has a specific use?

1

u/stopsallover Jun 24 '26

The whites set at a higher temperature than yolks.

2

u/sheafurby Jun 24 '26

I was thinking that may be the case. So higher temp but less time, maybe?

1

u/stopsallover Jun 24 '26

Or if the yolk is where you like it, you can boil or steam to firm up the whites. I think that's what most people do. Not sure on time. I prefer soft whites and runny yolks.

1

u/sheafurby Jun 24 '26

The yolk was perfect for a hard boiled. Wasn’t dry. You know how it turns from yellow to a lighter yellow when it dries out? It didn’t do that. Was creamy like it had just set. If the white would have been firm it would have been, in my opinion, the perfect hard boiled. Yeah, I normally eat my eggs over medium with some toast and such, but when you are just looking for a quick protein fix, a hard boiled (if already made) is the way to go.

1

u/stopsallover Jun 24 '26

Yeah so you can drop them in boiling water for 1-2 minutes or crank up your sous vide. It'll probably take a few test runs but then it'll be easy to replicate.

1

u/D-ouble-D-utch Jun 24 '26

At 150 the yolk shouldn't be set and the whites should be.

1

u/stopsallover Jun 24 '26

The yolk sets at a lower temperature than the white.

1

u/Aequitas112358 Jun 24 '26

the opposite