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.
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.
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
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!
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.
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 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 :-)
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.
'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)
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.
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.
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.
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
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.
the incredible descriptive powers of these two gentlemen... like poetry. I just closed my eyes and could imagine everything through their amazing observations
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!!
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
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.
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!
@@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!
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!
135 is what I use to pasteurize my eggs for recipes like mayo but I leave it for 75 minutes to give it extra 15 minutes to be sure it's safe. Any recipe like egg nog, hollandaise, mayo, etc I use pasteurized so that the finished product is safer but most importantly it last longer. Mayo with raw egg only good for like 4-5 days. With pasteurized egg, it's good for up to a month if stored in fridge at proper temp.
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!!!!!
Great video Guga. I think I would like it at 146F best. If a little too soft, pop in the microwave for 5 seconds or more. Under cooked = easy fix. Over cooked = start over.
It has been a while since I did it but something like 3 Hours at 136° turns the yolk to borderline custard. It's like it wants to be sweet but it's not. Can't wait for you to figure it out. Thanks for all your precious time!!!
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!)
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.
I use the first method a lot when I make homemade mayo. I've tried several times for the hard boiled.....and I get bupkis!! Impossible to peel and once peeled look like they need rehab. Keep em comin boys.
Learned a while back never to use SV for hard boiled eggs. It's too much trouble and they stick to the shells like glue. Great experimentation guys! I'm afraid in-shell eggs are not for SV.
I'd sous vide for a soft boiled egg or if I wanted to pasteurize an egg, but not hard boil. To make the perfect hard boiled eggs you need to bring a pot of water to the boil BEFORE adding the eggs and THEN drop them in. This shocks the membrane between the egg and the shell bringing it off the shell so it peels perfect EVERY time. Boil it for 2 minutes and take it off the heat covering it and letting it stand for 15 minutes. Take em' out and dump em in ice water for 10 minutes and then they're usable. You've also saved time compared to sous vide.
@Bret F: Actually, it's the cold eggs into hot water that does that. The cold water shock will eliminate the "dimple" on the fat end, though. There's a whole article about it on Serious Eats Food Lab. Elazul2k: Even better, steam the eggs instead (~12 minutes for hard-cooked). It takes a lot less time to boil the water, and it's consistent whether you steam 1 egg or a whole dozen.
true . cook eggs in boiled water does uneven heat from outside to center , cook the egg white more. with the ice water method can easily remove egg shell.
To shell a hard boiled egg put it in cold water for five minutes then break the shell all over against a hard surface. Hold egg under running water to peel and the water will help by getting between the shell and the egg white. Great eggsperiment!
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 thumbs-up d after the first egg when they said it was completely raw, then went on to say it was pasteurized so safe to eat with out further cooking. That could be useful for cookie dough recipes to be used in ice cream, or for power shakes where you want a raw egg but are afraid. ( I'm not afraid). Other recipes that call for pasteurized eggs, Now I can do those without having to buy a carton of processed egg mix. What was not explained is that the white takes a higher temperature to set than the yolk. So at even temps the yolk would set before the white. but in traditional boiling the heat forces its way in from outside, at much higher temps, so the whites set before the heat reached the yolk. Since I want soft boiled egg with set white and soft yolk, it seems the sous vide method might not be my best bet. I'm glad THEY did the experiments and saved me time and frustration.
I think you should try doing another one, but with less time (something like 30 or 45 minutes) to make eggs with set white and runny yolk. Apart from that, great video as always :)
Haha, this saves me time and effort to discover that perfect egg is not about perfect temperature, but about perfect time. Boiling water an 390 seconds is perfect for me :) Thanks guys!
I prefer my own way, 63°c for one hour and then rest it on room temp, before serving drop the eggs in the shells still in warm water for 1-2 minutes and then break it on place, the last process will help to cook the whites and not the yolk, like this you'll have a firm nearly transparent white and a running proper yolk. done! feel free to test. Mais uma vez obrigado pelo vídeo Guga.
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
Curious and interesting...the albumin (white) needs a higher temp to solidify so cooking eggs non-sous vide is actually better for soft-cooked eggs (unless you like them gelatinous). Another great video. Thanks guys!
The serious eats advice for a sous vide egg is to do it in sous vide to cook the yolk then do it like a regular egg in a pan to cook the white. Sort of defeats the purpose of the sous vide step if you're already going to do it on the stove but it does almost guarantee a 'perfect' egg.
My method for perfect eggs with hard whites and runny yolks: Eggs need to be at room temperature. Don't expect it to work with eggs that you just took out of the fridge. Time is correct for sea level. It will need to be adjusted if you live at high altitude (longer time because water boils at lower temperature the higher you are). Boil water in a pan, enough of it to cover the eggs when dropped in. Set timer for 5 minutes. Drop eggs in boiling water. Start timer. Continue to boil. When timer rings, take the whole pan, put it in the sink and start running cold water through it for 2 minutes. Done. Perfect eggs. Never fails.
Here is my FOURmula for soft boiled eggs: Four minute boil Four minute ice bath 44 minutes at 144 F The white will be completely cooked through, the yolk will be a golden syrup.
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.
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?
This experiment taught me one thing, sous vide is not the right cooking choice for eggs. To get the "perfect" egg, the eggwhite has to coagulate before the eggyolk. But here we can clearly see, it is the other way around. While the white looks like snot, the yolk is already to hard for its purpose. Like Egg Benedict, The yolk is perfect, but the white is to soft and runny. Would you really want to eat that? Even the hard boiled egg is weird. The white is still not hard, jet the yolk is done. Once again thank you guys for running such an experiment.
Great video...but would like to see another for "faster" prep time. 15 minutes max. Start with them cold from the fridge, or room temp...just state it because it will matter in a shorter cook. Then go up the temp cycle as you just did. THX!
Two tips: Chill the 165˚ and 170˚ eggs in icewater briefly to make them easy to peel. Also, when slicing the softer eggs, use a wire, or a thin violin or guitar wire string, or dental floss, or a wire cheese cutter if you aren't improvising with other thin things. This way, less yoke is wasted sticking to the blade.
It looks like the yolk cooks faster than the white which is opposite from what we are used to when frying an egg. Because the yolk has more mass it doesn't get cooked as fast as the white that is much flatter in the pan. Try separating the yolk from the white and cook separately. Based on your experiment my perfect egg would be yolk at about 148-150 sitting on top of a white cooked to about the mid 160's. If you took a bag full of egg whites and kept it flat in the water, when you removed it from the bag you could cut into any shape you want with a cookie cutter or free hand. Then top with a perfectly cooked yolk. What you have is a new culinary invention called the Guga egg.
I wonder if you could do a sous vide eggs experiment where your goal is to get an "egg benedict" yolk but where the egg white is a little more firm? In my mind a see a two step process in the water bath, where you chill the eggs in between the steps. I guess 144 F would be the right temp for yolk, but higher temp is needed for firmer egg white. Say start step one at 150-156 F, only cooked in the water bath long enough to firm up the gg white. Then rapidly cool the egg in cold ice water so the egg yolk does not get hot and firm- Then after chilling the eggs do a new sous wide, step 2 at 144 F until perfect egg benedict yolk, yet with a little more firm egg white. Keep on cooking, your channels rock. And tell Ninja he must start to eat egg, its good for him.
Great vid! Seems to me the best uses of sous vide for an egg is pasteurization and replacing poaching. I like my benedict a little past runny. Id use that 146 egg. Or maybe 144 but raise the cook time by 10 minutes.
So many questions....Did you put the eggs in cold water and bring it up to temp? Did you cook any eggs for 2hrs or more? What happens to the whites with longer cooking times? What about flash boiling the eggs to make the whites not stick to the shell then sous vide?
Shoot...You went from 154 to 165...I have a feeling I would like 160 degrees. Would've liked to see what that looked-like. Thanks, I appreciate the time it took to do your experiment! I'll have to try 160 degrees on my own :-)
Great video! The eggs will also be more/less runny depending on how long you cook them, even if you cook them all the way through to the exact same temperature. Would be another interesting experiment, but you would need like 30 eggs lol.
Sweet! The freshness of the eggs might make a difference in the texture of the whites, but the runniness of the yolk shouldn't be impacted by freshness. Would love to see what you do!
Wow! SV eggs are quite different than boiled. At higher temps you get a harder yolk with significantly softer whites than boiled. At lower temps the yolk is custardy while the whites are barely holding together. Significantly different tastes and texture (IMO much more significant flavor/texture diff than w SV vs pan cooked/grilled meats) We were using nice organic free range eggs. Time certainly made a difference. The overnight eggs were far firmer/more cooked than 1 hour eggs at samp temp we found.
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 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!
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.
The egg cooked at 148 degrees is incredible! The consistency and spreadable texture are like jam.
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!
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!
Brilliant as usual, I watch every video, I cook an egg at 75C for 13 mins for froaching, just perfect.
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!
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
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.
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.
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
It's 2021 and I love coming back to this video for practical advice.
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.
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.
This better work ...
the incredible descriptive powers of these two gentlemen... like poetry. I just closed my eyes and could imagine everything through their amazing observations
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!!
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.
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!
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.
Love your videos, guys! It answers every question I have about sous vide...sometimes even before I knew I had the question.
👍👍👍
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 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?
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!
Interesting video. You guys always have the best ideas. Much love from Texas.
Thanks bro
One of the best sous vide egg vids I've seen. Totally been waiting to see something like this. Thanks guys
Guga you're not only a chef, but you're also a scientist. I admire your food curiosity.
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!
man the effort you put into this must be insane. wow and well done. thanks!
135 is what I use to pasteurize my eggs for recipes like mayo but I leave it for 75 minutes to give it extra 15 minutes to be sure it's safe.
Any recipe like egg nog, hollandaise, mayo, etc I use pasteurized so that the finished product is safer but most importantly it last longer.
Mayo with raw egg only good for like 4-5 days. With pasteurized egg, it's good for up to a month if stored in fridge at proper temp.
When I do for 75 minutes which I read is how long to pasteurize my whites are partially cooked I’ve tried this several times
Just got my first Sous Vide today. Can’t wait to get things ready for a dish!
Aw man you brought back the original soundtrack 😌
MauMau likes his eggs a little bit rougher.
No, the eggs like him a little rougher.
Just like his women! Lol
😂😂😂 MauMau 2018
😂😂😂🤣🤣🤣🤣🤣🤣🤣🤣
Love it. Should make mayo from first egg with butter. Keto and sous vide for ever!
That last one at 170 started getting the grey ring. I'd back off just a touch. maybe 168?
Good information, and now I can test it with my sous vide and have fantastic eggs.. Thank you.
This was an EGGCELLENT video!
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!!!!!
Great video Guga. I think I would like it at 146F best. If a little too soft, pop in the microwave for 5 seconds or more. Under cooked = easy fix. Over cooked = start over.
It has been a while since I did it but something like 3 Hours at 136° turns the yolk to borderline custard. It's like it wants to be sweet but it's not. Can't wait for you to figure it out.
Thanks for all your precious time!!!
experiment videos are the best ones they make
Most comprehensive egg review ever. Love it! Thanks guys!
I saw someone on Instagram had made sous vide herb oil. Sounds like a great experiment!
Thank you for the videos. A lot of time and effort is invested in them.
👍👍👍
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!)
Hey Guga. Perfect egg salad recipe but with yolks & white cooked expertly in their own bag
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!
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.
Thanks for bringing back your old theme music :-)
👍👍👍👍🤣🤣🤣
I use the first method a lot when I make homemade mayo. I've tried several times for the hard boiled.....and I get bupkis!! Impossible to peel and once peeled look like they need rehab. Keep em comin boys.
👍👍👍
Learned a while back never to use SV for hard boiled eggs. It's too much trouble and they stick to the shells like glue. Great experimentation guys! I'm afraid in-shell eggs are not for SV.
Stay tuned friend. More to come.
I'd sous vide for a soft boiled egg or if I wanted to pasteurize an egg, but not hard boil. To make the perfect hard boiled eggs you need to bring a pot of water to the boil BEFORE adding the eggs and THEN drop them in. This shocks the membrane between the egg and the shell bringing it off the shell so it peels perfect EVERY time. Boil it for 2 minutes and take it off the heat covering it and letting it stand for 15 minutes. Take em' out and dump em in ice water for 10 minutes and then they're usable. You've also saved time compared to sous vide.
Yes, the cold water shock is the secret for the shell to release from the egg white cleanly
👍👍👍
@Bret F: Actually, it's the cold eggs into hot water that does that. The cold water shock will eliminate the "dimple" on the fat end, though. There's a whole article about it on Serious Eats Food Lab.
Elazul2k: Even better, steam the eggs instead (~12 minutes for hard-cooked). It takes a lot less time to boil the water, and it's consistent whether you steam 1 egg or a whole dozen.
true . cook eggs in boiled water does uneven heat from outside to center , cook the egg white more. with the ice water method can easily remove egg shell.
I've found cooking eggs in a pressure cooker like the instant pot to be the easiest method. Peel easy too.
To shell a hard boiled egg put it in cold water for five minutes then break the shell all over against a hard surface. Hold egg under running water to peel and the water will help by getting between the shell and the egg white. Great eggsperiment!
👍👍👍
Learned it from Jacques Pepin
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.
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.
This is like one of those "oddly satisfying" videos but also interesting and educational.
167 for 13 minutes was the best method I found for poached eggs. Good video.
👍👍👍
Thanks for taking the time and showing us so I didn’t have to do it myself. Awesome channel
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!!
I thumbs-up d after the first egg when they said it was completely raw, then went on to say it was pasteurized so safe to eat with out further cooking. That could be useful for cookie dough recipes to be used in ice cream, or for power shakes where you want a raw egg but are afraid. ( I'm not afraid). Other recipes that call for pasteurized eggs, Now I can do those without having to buy a carton of processed egg mix. What was not explained is that the white takes a higher temperature to set than the yolk. So at even temps the yolk would set before the white. but in traditional boiling the heat forces its way in from outside, at much higher temps, so the whites set before the heat reached the yolk. Since I want soft boiled egg with set white and soft yolk, it seems the sous vide method might not be my best bet. I'm glad THEY did the experiments and saved me time and frustration.
I think you should try doing another one, but with less time (something like 30 or 45 minutes) to make eggs with set white and runny yolk. Apart from that, great video as always :)
Great experiment (and visuals). Thanks!
Haha, this saves me time and effort to discover that perfect egg is not about perfect temperature, but about perfect time. Boiling water an 390 seconds is perfect for me :) Thanks guys!
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.
I prefer my own way, 63°c for one hour and then rest it on room temp, before serving drop the eggs in the shells still in warm water for 1-2 minutes and then break it on place, the last process will help to cook the whites and not the yolk, like this you'll have a firm nearly transparent white and a running proper yolk. done! feel free to test. Mais uma vez obrigado pelo vídeo Guga.
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
GUGA!!!!!! Interesting test, love your videos as usual
👍👍👍
Loved the experiment, the egg spread would be awesome on a piece of butter toast.Keep up the great work guys.
Thanks! Great experiment! Nice to see the times/temps on cooking eggs!
👍👍👍
I love this experiment! Guga, can you please try this same experiment but with different time?
Curious and interesting...the albumin (white) needs a higher temp to solidify so cooking eggs non-sous vide is actually better for soft-cooked eggs (unless you like them gelatinous). Another great video. Thanks guys!
The serious eats advice for a sous vide egg is to do it in sous vide to cook the yolk then do it like a regular egg in a pan to cook the white. Sort of defeats the purpose of the sous vide step if you're already going to do it on the stove but it does almost guarantee a 'perfect' egg.
Computer say "yes!".
My method for perfect eggs with hard whites and runny yolks:
Eggs need to be at room temperature. Don't expect it to work with eggs that you just took out of the fridge.
Time is correct for sea level. It will need to be adjusted if you live at high altitude (longer time because water boils at lower temperature the higher you are).
Boil water in a pan, enough of it to cover the eggs when dropped in.
Set timer for 5 minutes.
Drop eggs in boiling water.
Start timer. Continue to boil.
When timer rings, take the whole pan, put it in the sink and start running cold water through it for 2 minutes.
Done. Perfect eggs. Never fails.
Yessss that was my takeaway message!
Here is my FOURmula for soft boiled eggs:
Four minute boil
Four minute ice bath
44 minutes at 144 F
The white will be completely cooked through, the yolk will be a golden syrup.
This is very helpful ! Thanks a bunch.
👍👍👍
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.
I love videos like this, hope you do more experiments in the future!
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?
Thank you, I found this super useful!
That was an awesome experiment! Quite informative
This experiment taught me one thing, sous vide is not the right cooking choice for eggs. To get the "perfect" egg, the eggwhite has to coagulate before the eggyolk. But here we can clearly see, it is the other way around. While the white looks like snot, the yolk is already to hard for its purpose. Like Egg Benedict, The yolk is perfect, but the white is to soft and runny. Would you really want to eat that? Even the hard boiled egg is weird. The white is still not hard, jet the yolk is done.
Once again thank you guys for running such an experiment.
👍👍👍
Well, I know how I’ll be making my eggs in toast lol 😂
You guys rock.!
Great video...but would like to see another for "faster" prep time. 15 minutes max. Start with them cold from the fridge, or room temp...just state it because it will matter in a shorter cook. Then go up the temp cycle as you just did. THX!
I love these timed experiments! Really helping me understand the process. Thank you again for making these videos.
Two tips:
Chill the 165˚ and 170˚ eggs in icewater briefly to make them easy to peel.
Also, when slicing the softer eggs, use a wire, or a thin violin or guitar wire string, or dental floss, or a wire cheese cutter if you aren't improvising with other thin things. This way, less yoke is wasted sticking to the blade.
It looks like the yolk cooks faster than the white which is opposite from what we are used to when frying an egg. Because the yolk has more mass it doesn't get cooked as fast as the white that is much flatter in the pan. Try separating the yolk from the white and cook separately. Based on your experiment my perfect egg would be yolk at about 148-150 sitting on top of a white cooked to about the mid 160's. If you took a bag full of egg whites and kept it flat in the water, when you removed it from the bag you could cut into any shape you want with a cookie cutter or free hand. Then top with a perfectly cooked yolk. What you have is a new culinary invention called the Guga egg.
Super useful, thanks guys!
Guys...BIG THX for this inspiration! I got some ideas to try something special. :-)
Awesome
I wonder if you could do a sous vide eggs experiment where your goal is to get an "egg benedict" yolk but where the egg white is a little more firm? In my mind a see a two step process in the water bath, where you chill the eggs in between the steps.
I guess 144 F would be the right temp for yolk, but higher temp is needed for firmer egg white. Say start step one at 150-156 F, only cooked in the water bath long enough to firm up the gg white. Then rapidly cool the egg in cold ice water so the egg yolk does not get hot and firm- Then after chilling the eggs do a new sous wide, step 2 at 144 F until perfect egg benedict yolk, yet with a little more firm egg white. Keep on cooking, your channels rock. And tell Ninja he must start to eat egg, its good for him.
Great vid! Seems to me the best uses of sous vide for an egg is pasteurization and replacing poaching. I like my benedict a little past runny. Id use that 146 egg. Or maybe 144 but raise the cook time by 10 minutes.
Not sure about that. I will soon make some egg Benedict.
Love eggs... Nice experiment
👍👍👍
Eggsactly the video I've been waiting for.
yay this what i was wanting for a long time good job
👍👍👍
Now that eggsperiment turned out eggcellent. 🐣
KuroiTatsu70
That pun is eggcruciating.
You eggsecuted those puns perfectly
egg
TheRjmayer sometime you just gotta eggcel on your puns.
Awesome video. Thank you for making this video.
🤙🤙🤙
Interesting Eggsperiment anyhow, I was surprised at the results.
So many questions....Did you put the eggs in cold water and bring it up to temp? Did you cook any eggs for 2hrs or more? What happens to the whites with longer cooking times? What about flash boiling the eggs to make the whites not stick to the shell then sous vide?
Shoot...You went from 154 to 165...I have a feeling I would like 160 degrees. Would've liked to see what that looked-like.
Thanks, I appreciate the time it took to do your experiment!
I'll have to try 160 degrees on my own :-)
Great video!
The eggs will also be more/less runny depending on how long you cook them, even if you cook them all the way through to the exact same temperature.
Would be another interesting experiment, but you would need like 30 eggs lol.
I am not 100% on how fresh these were. But I can make it happen
Sweet! The freshness of the eggs might make a difference in the texture of the whites, but the runniness of the yolk shouldn't be impacted by freshness. Would love to see what you do!
A very useful video. Thank you
Wow! SV eggs are quite different than boiled. At higher temps you get a harder yolk with significantly softer whites than boiled. At lower temps the yolk is custardy while the whites are barely holding together. Significantly different tastes and texture (IMO much more significant flavor/texture diff than w SV vs pan cooked/grilled meats) We were using nice organic free range eggs. Time certainly made a difference. The overnight eggs were far firmer/more cooked than 1 hour eggs at samp temp we found.