Introduction to Sous Vide: One-Hour Eggs

November 29, 2018

Water freezes when your thermometer hits zero, and boils when it reaches a hundred. We all learn both of those figures early on in school, but what about all the other numbers in between? What do those do? Would something as minor as a one-degree change in temperature actually do anything?

Sous Vide Eggs2

If I asked you to choose between cooking your egg at 63 or 64 degrees, which temperature would you pick? There is a difference, but to actually see it, you need a machine that even most professional chefs can only dream of having. It’s called an immersion circulator and this device can heat water to precise temperatures (in increments as small as 0.1 degrees) for days on end.

Immersion circulators are the foundation for sous vide (a French term that means “under vacuum”) cooking. In sous vide, food is sealed in an airtight bag in which the air has been sucked out. It’s then submerged in the immersion circulator’s hot water compartment where it can cook for as little as a few hours to as long as several days.

Why cook food this way, you ask?  Precision. Cooking always involves controlling two very important factors, time and temperature. With the sous vide method, you can perfectly manage these two factors with complete accuracy, thus eliminating most blunders stemming from human error. Never again will you have to deal with raw chicken thighs or over cooked steak. Your meat will be cooked to perfection each and every time.

To help you understand how large an effect even minor temperature variations can have on protein, we’ll show you how eggs turn out after an hour of cooking at different temperatures. Fortunately, since the eggs already come with its own natural airtight casing, we don’t have to bother with using a separate plastic bag. The eggs will be fine submerged in the water on their own.

Sous Vide Eggs1

At 62 Degrees

The egg will be completely cooked through but still remain very runny. This is the ultimate soft-boiled egg, perfect on toast for breakfasts. Try slipping this egg into a cup, adding a touch of mushroom soup and some chopped parsley. It will be the best egg shot you’ve ever had!

At 63 Degrees

The white will be soft, with the yolk runny and creamy. Use this egg for a frisee salad or a ham benedict. The yolk will act as a thick sauce, sticking to everything on your plate, and adding a creamy texture to each bite!

At 64 Degrees

The egg whites and yolk will be set but soft. With its custard-like consistency, this yolk is perfect to put in ramen.

At 65 Degrees

The egg whites and yolk will be completely set. This is how a medium boiled egg should look like. Mix this with diced chicken and mayonnaise to make a very creamy chicken sandwich filling.

At 66 Degrees

The yolks at this temperature are firm enough for you to use on its own. Just remove the egg whites and you can roll the yolk out into sheets to use for plating, or cut it into small cubes for garnish.

If you can’t get your hands on an immersion circulator, you can try using a large pot of water with a thermometer to control the temperature instead. If it gets too hot, add ice cubes. Too cold? Then crank up the heat. You will need to position the pot so that only a small portion is in contact with the flame. Keep constant watch to make sure the temperature is stable. Unfortunately, this method cannot guarantee the same results. Temperatures on an open flame can fluctuate from 5-10 degrees.

Stay tuned for our next post on sous vide and how to cook the perfect steak!

For any questions or inquiries, leave a comment down below or email me at

Gregory Guy SEE AUTHOR Gregory Guy

After graduating from a course in Management Economics, Gregory made a u-turn by enrolling in Paris' famed Le Cordon Bleu and going on a dining journey around the world's top culinary cities. If there's one thing he's learned from his travels, it's that he'd be eating everything raw if his body was immune to bacterial infections. Aside from doing kitchen experiments, you'll probably find him sweating like a swine in a Crossfit session.

7 comments in this post SHOW

7 responses to “Introduction to Sous Vide: One-Hour Eggs”

  1. Tracey @TangledNoodle says:

    So, I just found an immersion circulator on the Williams-Sonoma website for P41,000. After I regained consciousness, I’ve decided that my aspirations to sous-vide anything will have to go on the backburner for now. But this is a great, straightforward way to illustrate just how much a difference a single degree in temperature can make! 😎

  2. JonJon Marante IV says:

    here’s a cheaper alternative

  3. Annika says:

    I think you can use a PID Controller for’s about as accurate and precise as a Sous Vide immersion circulator.

  4. carlo says:

    I checked online for PID controllers and while we have some available locally, the company I got in touch with sells their PID for 8k php minimum. There are other immersion circulators in Amazon that cost about 10k php

  5. […] 圖片來源: […]

  6. what about the times, how long do you leave the egg in the water?

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