How do I cook a perfect sous vide soft-boiled egg for dishes like eggs Benedict or ramen?

Question

How do you cook a perfect sous vide soft-boiled egg for ramen? Get the exact settings needed for a jammy yolk that's perfect for dishes like eggs Benedict.

Answer 1

To cook a perfect sous vide soft-boiled egg, set your water bath to 63°C (145°F) and cook the egg for 60 minutes. This results in a perfectly runny yolk and a just-set white.

Detailed Explanation:

Sous vide cooking offers unparalleled precision when it comes to achieving the perfect soft-boiled egg. Here's a step-by-step guide:

1. Prepare the Water Bath: Fill your sous vide container with water and set the temperature to 63°C (145°F). Allow the water to reach the target temperature before adding the eggs.

2. Gently Place the Eggs: Carefully lower the eggs into the water bath. You can place them directly in the water; no bag is needed for this process.

3. Cook for 60 Minutes: Maintain the water temperature and cook the eggs for exactly 60 minutes. This precise timing is crucial for achieving the desired consistency.

4. Cool and Peel (Optional): For immediate use, you can carefully crack the egg and slide the contents out. If you prefer a cleaner presentation, gently cool the egg in an ice bath for a minute or two to make peeling easier. Be very gentle, as the white is delicate.

5. Serve Immediately: The sous vide soft-boiled egg is now ready to be enjoyed in dishes like eggs Benedict, ramen, or simply on toast.

Pro Tip:

Use the freshest eggs possible. Fresher eggs have a firmer white, which makes them easier to handle after cooking. Also, avoid overcrowding the water bath, as this can affect the cooking temperature and consistency.