Should eggs be fully submerged during sous vide cooking, or is partial submersion okay?

Question

Should eggs be fully submerged during sous vide cooking? Find out if partial submersion is okay or if full coverage is necessary for proper results.

Answer 1

Eggs should be fully submerged during sous vide cooking to ensure even cooking and prevent unevenly cooked yolks or whites.

Detailed Explanation:

When cooking eggs sous vide, precise temperature control is crucial for achieving the desired texture. Partial submersion can lead to temperature variations within the egg. The part of the egg exposed to air will cook at a different rate than the submerged portion. This can result in a yolk that's perfectly cooked while the white is still runny, or vice versa. Full submersion guarantees that the entire egg is exposed to the same consistent temperature throughout the cooking process. This ensures that the proteins in both the yolk and the white coagulate evenly, resulting in a uniformly cooked egg with the desired texture, whether you're aiming for a soft, medium, or hard-cooked result. The water bath acts as a consistent heat source, and complete submersion maximizes the contact between the water and the eggshell, promoting even heat transfer.

Pro Tip:

To ensure full submersion, use a sous vide rack or weigh the eggs down with a small plate or utensil. This prevents them from floating to the surface during the cooking process, guaranteeing consistent results.