How does cooking time affect sous vide eggs at the same temperature (e.g., 45 min vs. 2 hours at 63°C)?

Question

How does cooking time affect sous vide eggs at the same temperature? See how a 45-minute egg differs from a 2-hour egg, even at 63°C.

Answer 1

While the temperature determines the final texture of a sous vide egg, the cooking time primarily affects the consistency of the white and yolk, with longer times leading to a firmer, more set texture throughout.

Detailed Explanation:

Sous vide cooking relies on precise temperature control. In the case of eggs, 63°C (145°F) is a common temperature for achieving a specific texture. However, the *time* the egg spends at this temperature influences how thoroughly the proteins coagulate.

* **45 minutes:** At 63°C for 45 minutes, the egg white will be only partially set, resulting in a very soft, almost runny texture. The yolk will be warm and thickened but still quite liquid.* **2 hours:** At 63°C for 2 hours, the egg white will be more fully set, though still tender. The yolk will also be more set, achieving a jammy, custard-like consistency. The longer cooking time allows for more complete protein coagulation.

Essentially, extending the cooking time at a constant temperature allows the heat to penetrate the egg more thoroughly, leading to a more uniform and firmer texture. The difference is subtle but noticeable, especially in the yolk.

Pro Tip:

If you prefer a completely runny yolk, even with a slightly more set white, consider reducing the cooking time to around 30-40 minutes at 63°C. Experiment to find your perfect texture!