Do I need to place eggs in vacuum-sealed bags or can they sit loose in the water bath?

Question

Do you need to place eggs in vacuum-sealed bags? Find out if they can sit loose in the water bath or if a bag is required.

Answer 1

Eggs should not be vacuum-sealed for sous vide cooking. They can be cooked directly in their shells in the water bath.

Detailed Explanation:

Vacuum-sealing eggs is unnecessary and potentially dangerous for sous vide cooking. The eggshell itself provides a natural barrier, protecting the egg from the water bath. Vacuum sealing can also cause the egg to explode during the cooking process due to the pressure changes. Simply place the eggs directly into the preheated water bath. The cooking time and temperature will vary depending on the desired doneness of the yolk and white. For example, a 63°C (145°F) bath for about an hour will result in a soft-poached egg. Experiment with different times and temperatures to achieve your preferred consistency.

Pro Tip:

When cooking eggs sous vide, use an immersion circulator to maintain a consistent water temperature. Fluctuations in temperature can significantly affect the final texture of the egg.