Who doesn’t love soft, runny yolks on crispy brown toasts? Or, perhaps, creamy yolks served on a bowl of stew?
Soft boiled eggs have always been one of the most loved foods. Be it breakfast bakes or lunch salads – people love devouring the runny egg yolks and soft whites with almost everything. However, cooking the perfect soft boiled eggs can be a challenge.
Well, one easy and effective way to make soft boiled eggs is sous vide.
In this post, we’ll discuss the ultimate soft boiled eggs sous vide recipe, along with useful tips!
Sous Vide Soft Boiled Eggs: An Overview
In sous vide, the cooking process is slow and steady. It involves the usage of an immersion circulator in a water bath. The machine circulates temperature-controlled water over a long period of time.
Since the temperature isn’t changing, the slow-cooking eggs won’t get burned or overcooked. The finished eggs should have the perfect soft yolks and firm whites. These sous vide soft boiled eggs are certainly unlike the standard ones.
Apart from the delicious taste, here are a few reasons why you should sous vide your soft boiled eggs.
- The consistency of the yolk is richer and creamier than regular soft boiled eggs
- You can use them in a variety of nutritious breakfast recipes
- Simple method that lets you walk away from the slow-cooking eggs to work on other tasks
- You can store the sous vide eggs for 4 to 5 days
- Do not require peeling
Factors that Affect Soft Boiled Eggs Sous Vide
An egg has various parts: the yolk, firm whites, and loose whites. Each of these develops differently in sous vide to produce the desired results. While sous vide does promise consistent and delicious eggs, it does not do that on its own.
Three fundamental factors play critical roles in egg development. That being said, it’s important to learn about each of them in order to sous vide your eggs to perfection!
The water temperature at which you sous vide will affect the texture of the eggs. You will notice that 63º C/145º F water baths result in runny whites. Meanwhile, a 73.89º C/165º F water bath completely firms the loose whites.
To deduce your favorite temperature, you need to keep the following information in mind at all times.
- Tight whites begin to set first but do not firm fully until the water reaches high temperatures
- Loose whites will remain runny until the water is at a relatively high temperature
- Soft yolks turn gel-like at moderate temperature and begin to firm with every degree increase
So, if your preference is a runny yolk with tender whites, ensure the hot water bath is between 65º C to 70º C. On the other hand, create a higher degree water bath for firmer eggs.
Time is equally important in sous vide. When talking about soft boiled eggs, you will observe significant changes in the egg yolk. Here are the results of one study to help you understand better.
- 45 Minutes: Runny yolks and whites (also called hot spring eggs)
- 1 Hour: Slightly thick yolks and outer white
- 1 ½ Hours: Tender yolks and custardy whites
- 2 Hours: Gloppy soft yolks and firmer whites
Please note that the cooking temperature used for this experiment remained constant at 145 degrees Celsius. You need to be vigilant about the timing when sous viding. Find an ideal time for eggs, set the timer, and sous vide accordingly.
The final step refers to what happens after the sous vide. In standard cooking, you would have taken out the eggs from the boiling water and placed them in a bowl to cool. This means that the eggs will continue cooking gradually as the temperature lowers down.
In sous vide, this practice could turn a perfectly runny egg into a hard one. The tenderness can turn into a crumbly texture. Nobody wants to ruin an hour-long effort!
Thus, it’s best to finish the sous vide by immediately placing the eggs into an ice bath. This will immediately halt the cooking process and preserve the original results. Also, cracking the egg becomes easy.
How Do You Sous Vide a Soft Boiled Egg?
First of all, you will need a high-quality sous vide cooker (also referred to as a precision cooker).
Apart from the cooker, you will need eggs and a container for the water bath. Once arranged, follow these instructions:
- Fix the sous vide cooker to the water bath and set the temperature for 74º C or 165º F (the water bath will continue to heat up until the temperature is the same everywhere)
- Put the eggs into a water bath once preheated
- Set the timer for 15 minutes
- Take a pot of water and add ice to it (the pot should be wide and deep enough to submerge all the eggs halfway)
- Once time’s up, remove the eggs and place them in the ice bath
- After a couple of minutes, remove them from cold water and place them in a bowl
- Crack and serve the sous vide egg on the desired dish
If you’re one of those foodies who enjoys jammy yolks for a nutritious breakfast, then soft boiled eggs sous vide are a great go-to option. You will have perfect tender eggs to devour with a piece of toast, breakfast bagels, or even breakfast casseroles. These also go well in an egg salad with some savory sauce!