What happens if I mistakenly set the sous vide temperature much higher (like 75°C) for eggs?

Question

What happens if you mistakenly set the sous vide temperature too high for eggs? Learn how a temperature like 75°C will affect the final texture.

Answer 1

If you set the sous vide temperature too high for eggs (like 75°C), you'll likely end up with overcooked, rubbery eggs, as the proteins will coagulate too quickly and tightly. The texture will be significantly different from the desired custardy or soft-boiled consistency.

Detailed Explanation:

Sous vide cooking relies on precise temperature control to achieve specific textures. Eggs are particularly sensitive to temperature changes. Different parts of the egg (white and yolk) coagulate at different temperatures. For example, a perfectly soft-cooked egg white might set around 63°C, while the yolk remains runny.

If you set the temperature to 75°C (167°F), both the white and the yolk will be fully cooked and firm. The egg white will become rubbery, and the yolk will be hard and potentially dry. The gentle, even cooking that sous vide is known for will be negated by the high temperature, resulting in a texture similar to a hard-boiled egg, but potentially even tougher due to the prolonged cooking time. The exact outcome will depend on the cooking time, but generally, a higher temperature leads to a firmer, less desirable texture.

Pro Tip:

Always double-check your sous vide temperature settings before starting to cook, especially with delicate items like eggs. Using a reliable sous vide temperature guide specific to eggs can help you achieve the perfect texture every time.