Sous Vide EGG EXPERIMENT - Opening Several Eggs at Different Temps
Вставка
- Опубліковано 26 кві 2018
- This video is to learn what happens when you cook eggs at different temps with sous vide. I don't normally do this type of videos, but I thought I would share with you all as I found it very interesting results. Let me know if you want to see more temps videos, maybe different meats and cuts.
-----------------------------------------------
SUBSCRIBE to This Channel: goo.gl/nl4swr
-----------------------------------------------
Subscribe to my 2nd Channel: goo.gl/F6FH1G
-----------------------------------------------
SVE Merch: teespring.com/stores/sve
-----------------------------------------------
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Supreme: amzn.to/2s2nCtY
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
Tongs Tweezers: amzn.to/2nsiv0P
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
Pepper Grinder: amzn.to/2BYhNiz
Large Clips: amzn.to/2nsunQP
Stainless Steel Searing Circle Grate: amzn.to/2osFD3y
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Rack System Lifter: amzn.to/2tMRNDE
Sous Vide Rack System: amzn.to/2qu0eAK (Choose the right size for you)
* EVERYTHING I USE *
www.amazon.com/shop/sousvidee...
* TORCH SET UP *
Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall (Heating Lamp): amzn.to/2mX8Pvl
Torch Gas: amzn.to/2mwc5jG
* SEARING GRATES *
Searing Grates: amzn.to/2mbgI04
Round Elevated Grate: amzn.to/2rgnF54
* KNIVES *
Main Knife: amzn.to/2AUAKDD
Chef's Knife : amzn.to/2lwnIHQ
Chef's Knife Japanese: amzn.to/2n6swju
Sushi Knife: amzn.to/2mbhYAp
Butcher's Knife: amzn.to/2mMOLip
Long Carving Knife: amzn.to/2mXoJWD
Electric Knife Battery: amzn.to/2rYSk74
Cleaver: amzn.to/2rwCuBe
Nicer Cleaver: amzn.to/2rlnbr6
* SMOKER AND GRILL *
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: amzn.to/2hqF5VN
Smoker: amzn.to/2DTMeYZ
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Weber Griddle 1/2 Moon: amzn.to/2mehj2S
Cast Iron Griddle Round: amzn.to/2nsi0E7
Heat Resistant Glove: amzn.to/2BFEk3J
* OTHERS *
Blender: amzn.to/2n3IpKx
Cutting & Serving Board: amzn.to/2lTpcrz
Granite Cutting Board: amzn.to/2mMYPb0
Food Grade Gloves: amzn.to/2lTd8H4
Bundt Cake Glass Pan: amzn.to/2mSE25M
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass Mason Jars 4 Oz.: amzn.to/2oxtx7Z
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2ldEOal
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
Pocket Drone: amzn.to/2Aw0NQZ
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Large Travel Camera: amzn.to/2ntMidD
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/2DeQTnd
Tripod & Fluid Head: amzn.to/2mXhkGs
Voice Over Mic: amzn.to/2n69j1h
Acoustic Isolation: amzn.to/2BVgm9a
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. - Розваги
Let me know if you guys like this experiment and I will move on to all proteins. Including big cuts such as brisket, pork butt, prime rib etc. Let me know.
Sous Vide Everything do it!!!
Yes please! Also, do some bacon, seriously my favorite thing in the world to sous vide. I do a whole pack at a time then when I want a slice it's like 1 min in the pan to crisp and it's the most juicy and tender bacon while still being somewhat crisp and you have the added benefit of being able to use all that rendered bacon fat on things like pop corn.
Sous Vide Everything how about pork trotters or whole quail?
Sy Bernot do you separate the pieces at all or literally take it out of the package and throw it in a SV bag? Also, what temp and time do you do? I've been wanting to do some bacon!
I buy the thick cut stuff in the 2 or 3 lbs cryovac package and just toss the pack in as is. If you get the ones with the cardboard inside the bag take it out and put it in a zip lock. I usually un bag it while it's hot so I can save the fat and fan out the slices, I have a couple of times just tossed it right back into the fridge after cooking but then you have all that gelitinized goodness and fat stuck to the rashers and it can be a little messy every time you want a slice. The only time I don't cook it in the cryovac that it came in is when I want to flavor it. You can add honey, black pepper, jalapeno
They may not look that good now, but watch this
*guitar solo plays* TET TET TEE TEETT
TE TE TEE TE TEE TEETT
Flame thrower those eggs!
*Texas Trench plays*
😂😂😂😂
I can’t believe how small the jumps in temps are. 144, to 146, to 148, to 150, etc. Such different results, in the yoke especially. Great vid!! Fun experiment.
I have an older gentleman that comes in with his youngest son, they’re carpenters, he always ask his son for his opinion and confirmation by saying “you’ll think that’s good for the job, papa?” You can tell that you appreciate and see you son as a gift in every way, it’s a joy to watch you two!
Guga, that's the first time I've seen the details of "step incremental cooking" of an egg.
Nicely done!
Awesome glad you like it. Now should we move to proteins?
'Alex French Guy Cooking' also did something similar
The video is called 'My soft-Boiled egg madness'
He was searching for the perfect soft boiled egg for his ramen (was apart of his ramen series)
Yes Sir, now that would be INTERESTING!
mdem thanks Sir for the info!
One of the best sous vide egg vids I've seen. Totally been waiting to see something like this. Thanks guys
These are the kind of videos that make this channel really really incredible. You guys are trendsetting and you’re going to keep exploding this year.
Great experiment (and visuals). Thanks!
Most comprehensive egg review ever. Love it! Thanks guys!
The egg cooked at 148 degrees is incredible! The consistency and spreadable texture are like jam.
I love these timed experiments! Really helping me understand the process. Thank you again for making these videos.
Love your videos, guys! It answers every question I have about sous vide...sometimes even before I knew I had the question.
👍👍👍
Super useful, thanks guys!
As a guy who LOVE eggs, I have to say a big thank you! That was super instructive and I'll definitely use the information that I got here!
I love videos like this, hope you do more experiments in the future!
Thank you, I found this super useful!
Interesting video. You guys always have the best ideas. Much love from Texas.
Thanks bro
man the effort you put into this must be insane. wow and well done. thanks!
Thanks for taking the time and showing us so I didn’t have to do it myself. Awesome channel
Very useful! Thanks guys
Brilliant as usual, I watch every video, I cook an egg at 75C for 13 mins for froaching, just perfect.
Awesome, thanks guys!
Well, I know how I’ll be making my eggs in toast lol 😂
You guys rock.!
the incredible descriptive powers of these two gentlemen... like poetry. I just closed my eyes and could imagine everything through their amazing observations
Very informative! Thanks
👍👍👍
That was an awesome experiment! Quite informative
Great video, Thanks!
This is very helpful ! Thanks a bunch.
👍👍👍
GUGA!!!!!! Interesting test, love your videos as usual
👍👍👍
I am gonna use this video as reference for the rest of my life. I hope you guys make a lot of views and profit because of this video!
Thanks. Many more to come.
I was honestly just searching to see you had done an egg video like this 2 days ago! So weird! Great content, keep it up!
I think "hotter temps" for "shorter time" might be another eggsperiment you might want to try, since it takes higher temps to cook the egg-whites. Since egg white seem to cook at like 165, maybe KEEP TEMP CONSTANT at 165 and VARY THE TIME for different levels of egg yolk cooking.
Although I realize that Sous Vide focuses on food being able to sit at a specific temp for longer periods of time, so higher temps goes against the philosophy. But...since eggs have 2 different materials (whites and yokes) it’s not ideally suited for Sous Vide anyway, so might as well be a little non-conventional with it’s testing :-)
YES please make a time experiment like described by the gentleman here!
yes, should have stayed with 45min, different results
I might separate the tools from the whites of several eggs. Place whites in a bag and sous vide are 170. Place yolks in a different bag and sous vide at 144 or 146 or whatever to get desired texture.
I do 167 for 12 to 14min the high heat sets the white and shorter time prevents overcooking the yolk
Great idea!
Love you videos guga can’t wait for the Wagyu!
Who is Wagyu? The forth guy in their clique? Guga, Maumau, Ninja and Wagyu.
Coming real soon.
A very useful video. Thank you
Thank you for the videos. A lot of time and effort is invested in them.
👍👍👍
This was an EGGCELLENT video!
It's 2021 and I love coming back to this video for practical advice.
Awesome video. Thank you for making this video.
🤙🤙🤙
You guys are great!
Thanks! Great experiment! Nice to see the times/temps on cooking eggs!
👍👍👍
Thank you. I will definitely refer back to this video when I make eggs. Thank you for taking the time so that I don't have to. Great reference video!!
great job!!! lot of work. respect.
More! This style of video is great! Learning more about cooking is always a good thing (and even better if you don't have to suffer the failures yourself!)
I found this video interesting, but I’m only commenting because I wanted to let you know that I really appreciate your videos, best sous vide channel, if not the only one. I’ve bought my own Anova, and have cut out my own picanha from a coulotte steak, I’ve made my own ribeye cap steak, chicken wings, St. Louis ribs, and all were DEEE-licious....keep up the good work! And Thank you!!
Well I just watched a chef at a 4 star restaurant do this, he sous vide the eggs to a temperature of 149'F then opened them up got rid of the white runny part and the yolks he was able to put on some small finger slices of toast which was buttered and then baked in the oven for a few minutes. They were made like a sandwich, after they toasted he pulled them out and put a teaspoon of caviar on each one. They looked delicious, I have to try this. Your video helped a lot as they didn't explain a whole lot.Thanks guys.
I’m glad it helped!
yay this what i was wanting for a long time good job
👍👍👍
YEEEEES, can't wait for this!!
👍👍👍
Awesome video. I don’t have one yet but this kind of video makes me want to get a sous vide machine. I already feel like I can can cook a mean steak but getting an egg that precise is beyond me. Keep them coming!!!!!
Good video, thanks.
Good information, and now I can test it with my sous vide and have fantastic eggs.. Thank you.
Aw man you brought back the original soundtrack 😌
Just got my first Sous Vide today. Can’t wait to get things ready for a dish!
This was a brilliant video. I always wondered how this would turn out in a controlled environment. Thanks guys!!!!
Awesome glad you liked it. Should we move to proteins next?
@@SousVideEverything Hi! First time caller, long time listener. Guga, did I miss how you reheat the eggs after refrigeration? Is the only solution reheating the sous vide circulator at the same temp? Thank you!
Arrebentou a boca do balão, incrível, maravilha das maravilhas. Gratidão eterna.
Wut lol
@@jammyman5901 the eggs gave her a spiritual experience.
My anova just came in the mail today. I can't wait to try some of the foods you guys have been cooking up on this channel.
Awesome video!!!!
👍👍👍
Thanks for bringing back your old theme music :-)
👍👍👍👍🤣🤣🤣
I enjoyed this :)
👍👍👍😁😁😁😁
Love eggs... Nice experiment
👍👍👍
Great information. As usual. I 'm surprised you didn't say egg number "A" . . .
John Vogel that's ninjas line
😂😂😂👍👍👍
John Vogel I thought about that the letter 10 times during the video! Lol
Loved the experiment, the egg spread would be awesome on a piece of butter toast.Keep up the great work guys.
good vid! interesting
Interesting Eggsperiment anyhow, I was surprised at the results.
experiment videos are the best ones they make
This is like one of those "oddly satisfying" videos but also interesting and educational.
I love this experiment! Guga, can you please try this same experiment but with different time?
what i do is crack 4 eggs into a ziploc, cook for an hour at 170. perfectly hard boiled eggs and no shells. i almost always make this into egg salad, squirt of mayo,mustard, salt into the bag and smash together. perfect egg salad with none of the cleanup.
GUGA- I love your seasoning set up.. looks nice..
I saw someone on Instagram had made sous vide herb oil. Sounds like a great experiment!
Guga you're not only a chef, but you're also a scientist. I admire your food curiosity.
One thing to note, cooking time makes a HUGE difference for eggs in sous vide.
Cooking longer gives the proteins in the eggs longer to congeal, which is especially noticeable in the yolk.
I saw 43-45 min recommended. 70 something celsius. will try 74 c want hard out jammy inside. can try and leave longer.
Eggsactly the video I've been waiting for.
Loved seeing the comparison, I have tried sous vide eggs at a restaurant. I like the yolks but I don't enjoy the runny whites. I think the less fancy poached eggs are the way to go!
Was good experiment
They have come a long way from this experiment ❤️
I'm loving your videos and experiments! Could you do an "Ultimate Sous Vide Lessons" where you go over all your past experiments and do a smoked picanha seared with a flame thrower using no butter, etc.? Just going over each of the lessons you've learned so far.
i like these videos. for science!
🤘🤘🤘
Another great video and congratulations on reaching 100k subscribers. Quick question, when did you drop the eggs? Before or after reaching the testing temperature?
This was very interesting. I would love to see an experiment with the higher temps with a shorter cook time. Can you get the egg white set but have a softer center
Chegsteps have eggs calculator on their app. There is time / temp
yeah, just boil the damn egg lmao. 7 minutes
I think you can cook them for 4 minutes in boiling water and later put them in water 64 degrees celcius for about one hour.
This is the reason boiling works so well,, except it's in the timing. The outside seems to require a higher temperature to cook hard, where I like the yolk temperature, according to this experiment, to be about 150 degrees F. right about 7 minutes.
Guys...BIG THX for this inspiration! I got some ideas to try something special. :-)
Awesome
For perfect hard boiled eggs, 194 for 20 minutes. When they come out, put in an ice bath. Once cooled, crack the shell all around and drop it back in the ice bath for a couple of minutes before peeling. I did 150 eggs this way for deviled eggs. Brilliant method.
I have done it for 10min and the boiled egg turned out great. Have you tried that long?
I have not tried 10 minutes yet. My eggs were all refrigerated. Were yours cold or room temp? I’ll try it!
Yes, cracking the eggs and putting them to soak for a while vastly helps with the peeling, as water can seep in-between the layers. Another thing that helps is to not use super fresh eggs for hard boiled. Eggs that are a few weeks old peel way easier.
Finally a good use for sous vide.
This was facinating
👍👍👍
NICE EGGSPERIMENT!
👍👍👍
Nice Eggspirament
This is very detailed and helpful! Thank you guys for doing such an experiment! Definitely hope there's more.
MauMau likes his eggs a little bit rougher.
No, the eggs like him a little rougher.
Just like his women! Lol
😂😂😂 MauMau 2018
😂😂😂🤣🤣🤣🤣🤣🤣🤣🤣
That opening theme music. It's BACK!
this saved me from a lot of frustration. Sous vide eggs just aren't a thing. You got exactly the exact opposite of the result I would have wanted.
Eggcellent eggsperiment!
Thank you
Not sure if this has been mentioned, but for the longest time, my white would stick to the shell too. If you bring a pot of heavily salted water to boil and lower the eggs in, it causes that membrane to separate from the shell and makes the shell slide off very easily. I'll cook my eggs like that for 7 minutes which isn't enough time to hard boil them, and then ice bath and sous vide them at 165 degrees for an hour or so... They come out really well. It's a process, so I do a lot of eggs at a time. Just don't do too many eggs in the pot or the water temp drops and the membrane won't separate. 6 eggs at a time and then you can sous vide them all at the same time.
Love it. Should make mayo from first egg with butter. Keto and sous vide for ever!
this was a great video I wouldn't mind you describing how to reheat stuff from what i've read it seems like it takes long to re heat food but you wont over cook the food maybe make a video discussing this as a lot of people ask about this
You should do a video on best ways to de-shell a sous vide hard boiled egg. It's tough without knowing the trick! But there's a way ;) Would be hilarious to see you try all the different ways. Thanks for your awesome channel. Making eggs benedict tonight. I'm inspired! Sous Vide Everything has made this a dinner now. It's official.
Looks delicious ! I wonder how they taste with Menudo
I would love to see you try a tenderization technique called warm aging. The lore says to cook a steak at 104 for an hour, then increase to 120 for an hour, then to your final temp above 129 for a couple of hours for the pasteurization. A control steak cooked to the same final temp for 4 hours, and another cooked for just 2 hours should be used as controls to see which is the best steak. The hypothesis is that the enzyme activity at the lower temps will significantly improve the steak. You are a well trusted source on such things, so why not give it a go!
Already did it. I am editing the video.
@@SousVideEverythingwheres the link to this one, id like to see?
Nice video. I think it would be really interesting to do a follow up... using one or two of the lower temperatures for longer periods of time: What happens to the 144°F or 146°F eggs if you leave them in the bath for 2, 3, 4 hours?
If you take the egg right out of the sous vide from 170° and put it in an ice bath for about 10 to 15 minutes the cold water shocks the membrane and releases the egg from the shell then it peels effortlessly every single time I have been looking for a good method for years and this is the one I finally found that actually works I’m so excited because all of my eggs would peel just the way you were doing it and I was so frustrated now I look forward to it