The 75°C Poached Egg

151
151
75°C (167° F)
Temperature
Sous vide time
0 People
Serves
Medium
Difficulty

Introduction

If using refrigerator-temperature eggs, increase time to 15 minutes.

Ingredients

  • Eggs

Comments

Lisa Q. Fetterman
Gorgeous picture!
over 2 years ago
Chip Mantrom
You may want to drop the egg into an ice bath to stop the cooking process as a final step.
over 2 years ago
Rohan Dsouza
Is it just me, or is the time too long? All my yolks came out rock hard at 13 minutes
over 2 years ago
Justin Speyer
I usually poach a sous vide egg at 63C. At 75C the yolk is solid.
over 2 years ago
Nomiku
For those of you getting mixed results using this time/temperature combination, note that this technique requires a little more care than the standard (lower-temp) sous vide egg. The size of your egg can make a big difference here--we've found that "extra large" or "jumbo" eggs work well here. If you're getting hard yolks, try pulling the eggs at 11 minutes, and see how that looks!
over 2 years ago
CM
Chef Mychal
There is a video on the chef steps joule sous vide that I tried for poached eggs and works like a charm
over 2 years ago
JS
James Savage
I thought that the whole point of sous vide was that the temp cannot rise above that which was set? Cooking stops at that point. If cooking continues, the temp is too high! The egg, or any item, could be held at that temp for some time and not cook any further! Since the heat to cook only comes from the sous vide, it shouldn't matter the time, size or altitude!
almost 2 years ago
Rohan Dsouza
11 minutes is the way to go
almost 2 years ago
R
robin.smith
How do you get the white to release from
over 1 year ago
W
Will
I did 12min with jumbo room temperature eggs (backyard eggs that never been refrigerated, hence reduced time). Yolk was perfect but whites were super runny. I’ll try 13 tomorrow.
about 1 year ago

Introduction

If using refrigerator-temperature eggs, increase time to 15 minutes.

Directions

  1. Add room-temperature eggs to preheated sous vide.
  2. Use eggs immediately …or place in ice bath and reheat later: 2 min in same temp.

Comments

Lisa Q. Fetterman
Gorgeous picture!
over 2 years ago
Chip Mantrom
You may want to drop the egg into an ice bath to stop the cooking process as a final step.
over 2 years ago
Rohan Dsouza
Is it just me, or is the time too long? All my yolks came out rock hard at 13 minutes
over 2 years ago
Justin Speyer
I usually poach a sous vide egg at 63C. At 75C the yolk is solid.
over 2 years ago
Nomiku
For those of you getting mixed results using this time/temperature combination, note that this technique requires a little more care than the standard (lower-temp) sous vide egg. The size of your egg can make a big difference here--we've found that "extra large" or "jumbo" eggs work well here. If you're getting hard yolks, try pulling the eggs at 11 minutes, and see how that looks!
over 2 years ago
CM
Chef Mychal
There is a video on the chef steps joule sous vide that I tried for poached eggs and works like a charm
over 2 years ago
JS
James Savage
I thought that the whole point of sous vide was that the temp cannot rise above that which was set? Cooking stops at that point. If cooking continues, the temp is too high! The egg, or any item, could be held at that temp for some time and not cook any further! Since the heat to cook only comes from the sous vide, it shouldn't matter the time, size or altitude!
almost 2 years ago
Rohan Dsouza
11 minutes is the way to go
almost 2 years ago
R
robin.smith
How do you get the white to release from
over 1 year ago
W
Will
I did 12min with jumbo room temperature eggs (backyard eggs that never been refrigerated, hence reduced time). Yolk was perfect but whites were super runny. I’ll try 13 tomorrow.
about 1 year ago