Yes, you need to circulate the water when cooking eggs sous vide to ensure even temperature distribution and consistent cooking. A circulating immersion circulator is highly recommended.
When cooking eggs sous vide, precise temperature control is crucial for achieving the desired texture. Without water circulation, pockets of cooler or warmer water can form within the bath. This uneven temperature distribution can lead to inconsistent cooking, resulting in some eggs being overcooked while others are undercooked.
A circulating immersion circulator actively moves the water, maintaining a uniform temperature throughout the bath. This ensures that each egg is exposed to the same temperature for the same duration, leading to consistent and predictable results. The circulation also helps to quickly recover the temperature after adding the eggs, minimizing any temperature fluctuations that could affect the cooking process.
While it's *possible* to cook eggs sous vide without active circulation (e.g., in a well-insulated cooler), it's significantly more challenging to maintain a stable and even temperature. You would need to carefully monitor the water temperature and manually stir it frequently, which is less precise and more labor-intensive than using a circulator. For best results and consistent outcomes, a circulating immersion circulator is highly recommended.
Before adding your eggs to the water bath, preheat the water to a slightly higher temperature (about 1-2 degrees Fahrenheit) than your target cooking temperature. This helps compensate for the temperature drop when the eggs are added and ensures a faster recovery to the desired cooking temperature.