This morning I tried to make some soft boiled eggs with my sous vide cooker
I found this article on seriouseats.com and thought I would try it out. The article pretty much boils down to the below table.
Time 45 minutes
|150||little runny yolk started to congeal|
|155||less runny yolk congealed|
|160||pretty much hard boiled|
|165||hard boiled egg|
We thought we would try the “Perfectly Poached eggs”. The directions were to set the temperature to 145 F for 45 minutes then put them in boiling water.
These were exactly like they were stated. A bit runny when we took them out of the shell but firmed right up when we dropped them in the boiling water for a bit.
This time we want to try the “Soft boiled eggs”. My girlfriend wants them and I quote “like the ones we get with pho”. So to me, that means the whites are solid and the yellows are slightly firm, I think we are going to skip the 150F and go straight for the 155 F. A lot of recipes say you should boil them first but I want to skip this part and see how they turn out.