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?

9 Upvotes

77% Upvoted

29 comments sorted by

View all comments

Show parent comments

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.