One of the easiest and best uses for an immersion circulator.
Ever-so-slightly thicker than raw.Another big jump here! Those egg yolks have gone from completely liquid to a soft, malleable texture that easily holds its shape.Completely opaque, firm enough to break along fault lines when you cut it with a spoon.Sous-Vide Egg Cooked to 155°F
So I cooked eggs at each of these temperatures for times ranging from 45 minutes to 2 hours. The testing showed that indeed timing does matter, though the most noticeable effects are with the egg yolks. For instance, an egg cooked at 145°F for 45 minutes will have a barely set white and a completely liquid yolk.
A perfect poached egg should have a distinct layer of egg white around the exterior that is firmer than the rest of the egg. A sort of skin, if you will. Similarly, soft boiled eggs should have whites that are firm around the edges—firm enough that they hold their shape when you peel the eggs—but yolks that are completely liquid.
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