Perfect "boiled" eggs in Grainfather

[-Bezza-]

I'm on a quest to make the perfect boiled eggs - set white and runny yolk - in the most fool-proof way possible.

My first attempt at the weekend was to set the grainfather at 63C and leave the eggs for about an hour. The end result was that the whites were just about cooked but still very loose and runny, whereas the yolk had set a bit more and was spreadable. When the shell was cracked, the eggs didn't hold their shape - it was a bit like a very runny poached egg.

That makes some sense if you read this: https://www.scienceofcooking.com/eggs/cooking-eggs-sous-vide.html

But inherently there's a problem that the yolk sets at a lower temperature than all the whites, so that means a "set and forget" method won't work.

I'm therefore thinking I need to adopt some sort of stepped mash approach, perhaps 60C for 30 mins and then increase the temperature to 78C, say, and figure out how long to hold it there (if at all) so the white all sets but the yolk doesn't.

Anyone else had much success with eggs?

I have big plans for my sous vide cooking in my GF!

 

[Dutto]

At the Pannal Ash Police College near Harrogate they used to present a bucket full of boiled eggs at breakfast time.

It was possible to find ONE perfect egg that was just like the one you described. i.e. Hot enough to carry to your table and open to discover a firm white with a runny yolk.

Unfortunately, the other 199 would either be like warmed-up snot or hard enough to play squash with.

I wish you luck!

 

[RichardM]

How many eggs are you planning to cook at a time?
If it's only a few why not just do it the normal way?

 

[-Bezza-]

Don't get me wrong, there's an element of "because I can" about all this.

I'm keen to try some other sous vide cooking and read that eggs were a good place to start. I'm starting to think that was all lies if the bit you want runny sets at a lower temperature than the bit you want set!

Thanks @Dutto for an ever colourful description of what things were like in the days of yore!

 

[F00b4r]

Eggs and fish are not like most sous vide food, you cannot just hold them at a certain temperature with them staying the same, they have MUCH less latitude.
Take a look at Chefsteps (and their Joule app, which even lets you pick the outcome by choosing the video clip) for how to get the egg the way that your want.

 

[RichardM]

Don't get me wrong, there's an element of "because I can" about all this.

I'm keen to try some other sous vide cooking and read that eggs were a good place to start. I'm starting to think that was all lies if the bit you want runny sets at a lower temperature than the bit you want set!

Thanks @Dutto for an ever colourful description of what things were like in the days of yore!

If you want to try sous vide then I would recommend starting with a steak. Just read up on what temperature you need for how you prefer your steak and away you go

 

[Dutto]

If you want to try sous vide then I would recommend starting with a steak. Just read up on what temperature you need for how you prefer your steak and away you go

I started with Duck Breasts and they were superb!

I think that starting sous vide cooking with eggs, will be like starting having sex by doing it standing up in a hammock!

 

[-Bezza-]

Steak or chicken breast is next on the list. Eggs just seemed cheaper and easier but that notion has been dispelled.

 

[F00b4r]

Steak or chicken breast is next on the list. Eggs just seemed cheaper and easier but that notion has been dispelled.

If going for steak try and get as thick a steak as possible, and inch (or more) is better even if it means cooking one big steak and cutting it into two to share afterwards. This will make it easier for you to get a really nice crust on afterwards without undoing all that good gentle sous vide cooking.