At what temperatures will egg yolks become soft-boiled, custard-like, or fully set in sous vide?

Question

At what temperatures do egg yolks become soft-boiled or fully set in sous vide? Get a guide to the different textures you can achieve with precision cooking.

Answer 1

Egg yolks will be soft-boiled around 64°C (147°F), custard-like around 68°C (154°F), and fully set around 74°C (165°F) when cooked sous vide. These temperatures provide precise control over the yolk's texture.

Detailed Explanation:

Sous vide cooking offers unparalleled control over the texture of egg yolks. The precise temperature control allows you to achieve specific levels of doneness. Here's a breakdown:

1. Soft-Boiled (64°C / 147°F): At this temperature, the egg white is just set, and the yolk is warm, runny, and coats the tongue beautifully. It's perfect for dipping toast or adding richness to salads.

2. Custard-Like (68°C / 154°F): Increasing the temperature slightly results in a yolk with a thick, creamy, custard-like consistency. It's still soft but holds its shape better than a soft-boiled yolk. This is ideal for sauces or as a component in more complex dishes.

3. Fully Set (74°C / 165°F): At this temperature, the yolk is fully cooked and firm, but still retains a moist and tender texture. It's not dry or crumbly like an overcooked hard-boiled egg. This is suitable for slicing and adding to sandwiches or salads.

Remember that these temperatures are for the yolk itself. The white will cook at a slightly different rate, so the overall cooking time will influence the final result.

Pro Tip:

When cooking eggs sous vide, consider preheating your water bath before adding the eggs. This ensures consistent temperature and accurate cooking times. Also, use an immersion circulator to maintain a stable water temperature throughout the cooking process.