Recipe

Eggs

Eggs are a special case in Sous-Vide. Cooking at a precisely controlled temperature can produce interesting and delicious results.

Would you like to enjoy egg with the delicious creamy consistency of the yolk? No problem with Sous-Vide. Place it in 64.5°C warm water for 45 minutes to one hour and then serve immediately.

The proteins in the yolk and egg white denature at different temperatures, so at this temperature the egg white will still be runny. If we want to have a perfect yolk and white, we put the egg in boiling water for another 2 minutes.

• 61.5°C – conalbumin in the egg white denatures, forming a loose gel
• 64.5°C - denatures livetin in the yolk and forms a soft gel
• 70°C – ovomucoid denatures, making the egg white form a firm gel
• 84.5°C – ovalbumin denatures, making the egg white rubbery

Pasteurization

Sous-Vide can also be used to pasteurize eggs for recipes that use raw eggs. Although harmful pathogens rarely contain eggs, most salmonella diseases are caused by uncooked eggs. For pasteurization, put the eggs in 57 °C warm water for at least 1 and a quarter hours. Pasteurized egg yolks behave exactly the same as raw ones. Egg whites are not as transparent as raw and take a little longer to whip, but the volume after beating is almost the same.