What is the best temperature and time to get perfectly jammy sous vide eggs (runny yolk, just-set whites)?

Question

What is the best temperature and time for jammy sous vide eggs? Get the precise settings needed to achieve perfectly runny yolks and just-set whites.

Answer 1

The ideal temperature for jammy sous vide eggs is 63-64°C (145-147°F) for 60-75 minutes, depending on the size of the egg. This results in a runny yolk and just-set whites.

Detailed Explanation:

Achieving perfectly jammy sous vide eggs relies on precise temperature control. Here's a breakdown:

1. Temperature: The sweet spot is between 63°C (145°F) and 64°C (147°F). At this temperature, the egg white proteins coagulate slowly, resulting in a tender, just-set texture. The yolk remains runny and luscious.

2. Time: The cooking time depends on the size of the egg and your desired level of 'jamminess.' For a large egg, 60-75 minutes is generally recommended. Smaller eggs may require slightly less time (around 60 minutes), while extra-large eggs might need closer to 75 minutes.

3. Procedure: Gently place the eggs in the preheated water bath. Ensure the water circulates freely around the eggs for even cooking. No need to pre-pierce the eggs.

4. Finishing: Once cooked, carefully remove the eggs from the water bath. You can crack them directly onto toast, salads, or other dishes. If you prefer, you can chill them in an ice bath to stop the cooking process and peel them later.

Pro Tip:

Calibrate your sous vide machine regularly to ensure accurate temperature readings. Even a slight deviation can significantly impact the final texture of your eggs. Use a reliable thermometer to verify the water bath temperature.