Why do sous vide egg whites sometimes remain undercooked? Understand the different cooking temperatures of the yolk and the white to solve this issue.
1 Answer
Sous vide egg whites can remain undercooked because they coagulate at a higher temperature (around 180°F/82°C) than yolks (around 149°F/65°C); therefore, if the water bath temperature is too low, the whites won't fully set even if the yolks appear cooked.
Detailed Explanation:
The key to understanding this phenomenon lies in the different proteins present in egg whites and yolks, and their respective coagulation temperatures. Egg whites are primarily composed of proteins like ovalbumin, which requires a higher temperature to denature and coagulate, typically around 180°F (82°C). Egg yolks, on the other hand, contain different proteins that coagulate at a lower temperature, around 149°F (65°C).
When cooking sous vide, the goal is to precisely control the temperature of the food. If you set the water bath temperature too low, aiming for a perfectly runny yolk, you might not reach the temperature required to fully cook the egg white. The yolk will appear done because it has reached its coagulation temperature, but the white will remain translucent and undercooked.
To ensure both the white and yolk are cooked to your liking, you need to consider the desired texture of both components. Experiment with slightly higher water bath temperatures to find the sweet spot where the white is fully set but the yolk is still creamy.
Pro Tip:
Preheating your eggs in warm water (around 120°F/49°C) for 15-20 minutes before placing them in the sous vide bath can help ensure more even cooking and prevent the whites from being undercooked without overcooking the yolks.