Ever-so-slightly thicker than raw.Another big jump here! Those egg yolks have gone from completely liquid to a soft, malleable texture that easily holds its shape.Completely opaque, firm enough to break along fault lines when you cut it with a spoon.Sous-Vide Egg Cooked to 155°F
So I cooked eggs at each of these temperatures for times ranging from 45 minutes to 2 hours. The testing showed that indeed timing does matter, though the most noticeable effects are with the egg yolks. For instance, an egg cooked at 145°F for 45 minutes will have a barely set white and a completely liquid yolk.
To remove it from the shell, crack the large end of the shell on a flat surface, then carefully peel away a window with your fingertips while still holding the egg with your other hand. The watery, loose white will begin to drip out. This is ok. You won't be need that part.Gently flip the egg out into a bowl. Out should come a perfectly egg-shaped object consisting of the gelled soft white and yolk, surrounded by the watery, barely-set loose white.
Oh, I've long wondered if I would find a sous-vide system useful, but those eggs! Yum! Dawnex: I have a Christmas idea…
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