Sous-Vide Eggs with Creamy Yolks
Eggs provide complete protein and choline. At 68°C, the whites barely set while the yolks become thick and creamy after 40 minutes; a longer setting gives the whites a jelly-like texture. Serve promptly and use pasteurized eggs because the finished texture remains soft.
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Inventory: Sous-vide
Goes well with: Meat dishes, Vegetables
2 kg 857 gram
Servings: 2 (1 serving ≈ 100 gram)
Digestion time: 3 hour
Complete protein: ✔
Leave four eggs (200 g edible portion) at room temperature for 30 minutes.
Submerge the eggs in water heated to 68°C. Sous-vide the eggs at 68°C for 40 minutes: the whites will be soft and barely set, while the thick yolks will be spreadable. For a firmer, jelly-like white, sous-vide the eggs at the same temperature for 90 minutes.
The whites and yolks remain soft in this dish. Use pasteurized eggs: the 68°C/40-minute setting is for texture and is not a validated home-pasteurization instruction.
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