Should I start cooking sous vide eggs in hot water or cold water?

Question

Should you start cooking sous vide eggs in hot or cold water? Find out which method will give you the most consistent and accurate results.

Answer 1

Start cooking sous vide eggs in hot water. This ensures the water bath recovers its temperature quickly and maintains consistent cooking.

Detailed Explanation:

When cooking sous vide eggs, maintaining a consistent water temperature is crucial for achieving the desired texture. Starting with hot water, already at the target temperature, minimizes the time it takes for the water bath to return to the correct temperature after you add the eggs. This is especially important when cooking multiple eggs or when using a less powerful immersion circulator. If you start with cold water, the immersion circulator has to work harder and longer to bring the water up to temperature, potentially leading to inconsistent results, especially if the circulator struggles to maintain the target temperature with the added thermal mass of the eggs. For example, if you're aiming for a 63°C (145°F) egg, preheating the water to that temperature before adding the eggs ensures they begin cooking at the correct temperature almost immediately.

Pro Tip:

Use a thermometer to verify the water temperature before adding the eggs, even if your immersion circulator indicates it has reached the target temperature. Thermometers can sometimes be inaccurate, and a quick check ensures you're starting with the correct temperature.