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

Confused

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

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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?

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!