The Situation For Sous Vide Cooking Begins With Making Perfect Eggs


Sous Vide Cooking Episode 1 Intro/Sous Vide Eggs & Toast

Video taken from the channel: SousVide Supreme


Sous Vide CRISPY EGGS Perfection! Best SOUS VIDE EGG Guaranteed

Video taken from the channel: Sous Vide Everything


The BEST EGG I have made! FROACHED Sous Vide Egg, WOW!

Video taken from the channel: Sous Vide Everything


Sous Vide EGG EXPERIMENT Opening Several Eggs at Different Temps

Video taken from the channel: Sous Vide Everything


Take the Guesswork Out of Poached Eggs Using Sous Vide

Video taken from the channel: America’s Test Kitchen


Sous Vide Eggs

Video taken from the channel: Anova Culinary


Perfect Sous Vide Poached Eggs

Video taken from the channel: Philip Lemoine

PERFECT SOUS VIDE JAMMY-YOLKED, HARD-BOILED EGGS Pull your desired number of eggs from the fridge, allow to come to room temperature for 30 minutes. Meanwhile, prepare a heat-proof container (like a large stock pot) of water and place your sous vide cooker inside. Set temperature to 160°F. Eggs are the perfect ingredient to start with in sous vide cooking. There’s a reason why people go crazy over them.

The results are fun, easy and impressive, plus you don’t even need a bag to cook them in – they come in their own protective shells! Just gently place them in the sous vide. The egg whites are totally set, but the yolks are perfectly creamy, rich, and runny.

It only takes 15 minutes to cook these eggs with the help of a sous vide precision cooker. They’re easier and richer than poached or soft boiled eggs. You can crack them right into a bowl or onto a piece of toast – no peeling required. The easiest way to make perfectly poached eggs is to sous vide the egg. Sous vide eggs are poached in the shell and will be your favorite way of cooking silky, custard eggs.

One of the first recipes you should make when you get a sous vide machine is poached eggs. Soft cooked eggs are the foundation of eggs benedict and the controlled time and temperature of sous vide will make this. (1) Sous vide “soft boiled” eggs: I adore anything with a runny yolk, so my egg “sweet spot” for a soft boiled egg sous vide style is 149 degrees Fahrenheit (65 degrees Celsius), cooked for 60 minutes, where both the egg white and egg yolk are beginning to cook and thicken.

How to Cook Perfect Sous Vide Hard Boiled Eggs. Jan 28th, 2018. I love eating hard boiled eggs.

Alone, as egg salad, or as deviled eggs — they are delicious and healthy. But for years I didn’t make them because I found it a hassle. I would get inconsistent results. Put eggs, in their shells, directly onto the bottom perforated grill of the water oven.

Cook for 60 to 90 minutes. Remove from the water oven. Pre-heat the sous vide water bath to 75° C / 167° F. Use a slotted spoon or spider to gently set the eggs at the bottom of the container. Cook for 13 minutes 30 seconds then remove and run under cold tap water for about 30 seconds OR into an ice bath for a few seconds until cool enough to be able to handle.

Boil for 3 minutes. While the eggs are cooking, fill a large bowl with ice water. As soon as the 3 minutes are up, carefully transfer the eggs from the pot to the ice bath using a slotted spoon.

Once they are cooled off, about 1 minute, remove and reserve until the sous vide water reaches temperature. Sous-Vide Egg Cooked to 165°F (73.9°C) If hard-boiled is how you like your eggs, then a 165°F sous-vide egg should do you well. This is the ideal temperature for an egg salad that has distinct chunks of tender, non-rubbery egg.

Loose white: Opaque and firm, but still tender.

List of related literature:

kitchens, these eggs are often cooked in a circulator, a vessel that moves or circulates the cooking water so as to maintain an even temperature (the same principle is used in sousvide cooking), but they are just as easily made in a saucepan.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

The advantage of this method is that by not cooking the egg yolks on the stove top, you don’t run the risk of overcooking them.

“Modern Sauces: More than 150 Recipes for Every Cook, Every Day” by Martha Holmberg, Ellen Silverman
from Modern Sauces: More than 150 Recipes for Every Cook, Every Day
by Martha Holmberg, Ellen Silverman
Chronicle Books LLC, 2012

This ensured a uniformly heated cooking surface (without hot or cold spots) that would cook the eggs evenly.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

With sous vide cooking, it is possible to cook meats to a point where they are texturally done—proteins denatured—but have not had sufficient time at heat for bacteria and parasites to be rendered nonviable.

“Cooking for Geeks: Real Science, Great Hacks, and Good Food” by Jeff Potter
from Cooking for Geeks: Real Science, Great Hacks, and Good Food
by Jeff Potter
O’Reilly Media, 2010

In sous vide, the temperature of the water is equal to the ideal temperature of the cooked egg, so it cannot overcook.

“Cooking for Geeks: Real Science, Great Cooks, and Good Food” by Jeff Potter
from Cooking for Geeks: Real Science, Great Cooks, and Good Food
by Jeff Potter
O’Reilly Media, 2015

The classic method—cooking the eggs in a pot of boiling water for a precise period of time—doesn’t account for variations in heat output of stoves or conductivity of pans or the different sizes of eggs.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Which is why I am so grateful to find that poached eggs can be reheated.

“As Always, Julia: The Letters of Julia Child & Avis DeVoto” by Joan Reardon
from As Always, Julia: The Letters of Julia Child & Avis DeVoto
by Joan Reardon
Houghton Mifflin Harcourt, 2010

Let the remaining egg mixture sit and cook for 30 seconds; then, with the rubber spatula, lift the edges of the omelet, and swirl the sauté pan around, to allow the remaining uncooked egg mixture to slide underneath and come into contact with the pan.

“Diabetes Cookbook For Dummies” by Alan L. Rubin, Cait James
from Diabetes Cookbook For Dummies
by Alan L. Rubin, Cait James
Wiley, 2015

Omitting the eggs also simplifies the cooking process, because you don’t have to use a double boiler.

“Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook” by Howard Mitcham
from Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook
by Howard Mitcham
Arcadia Publishing, 2013

If you did overcook the eggs or used too high a temperature when cooking, add some soapy water to the skillet, put the pan with soapy water back on your stovetop, and put the heat on medium, allowing the water to heat up.

“Loving Yourself to Great Health” by Louise Hay, Ahlea Khadro, Heather Dane
from Loving Yourself to Great Health
by Louise Hay, Ahlea Khadro, Heather Dane
Hay House, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Romans 3:23
    For all have sinned, and come short of the glory of God;
    Hebrews 9:27
    And as it is appointed unto men once to die, but after this the judgment:
    Isaiah 64:6
    But we are all as an unclean thing, and all our righteousnesses are as filthy rags; and we all do fade as a leaf; and our iniquities, like the wind, have taken us away.
    Revelation 21:8
    But the fearful, and unbelieving, and the abominable, and murderers, and whoremongers, and sorcerers, and idolaters, and all liars, shall have their part in the lake which burneth with fire and brimstone: which is the second death.
    Romans 5:8
    But God commendeth his love toward us, in that, while we were yet sinners, Christ died for us.
    John 3:16
    For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
    John 14:6
    Jesus saith unto him, I am the way, the truth, and the life: no man cometh unto the Father, but by me.
    Romans 10:9-10.
    That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.
    For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation.
    John 5:24
    Verily, verily, I say unto you, He that heareth my word, and believeth on him that sent me, hath everlasting life, and shall not come into condemnation; but is passed from death unto life.
    1John 5: 10-13
    He that believeth on the Son of God hath the witness in himself: he that believeth not God hath made him a liar; because he believeth not the record that God gave of his Son.
    And this is the record, that God hath given to us eternal life, and this life is in his Son.
    He that hath the Son hath life; and he that hath not the Son of God hath not life.
    These things have I written unto you that believe on the name of the Son of God; that ye may know that ye have eternal life, and that ye may believe on the name of the Son of God.
    Ephesians 2:8-9
    For by grace are ye saved through faith; and that not of yourselves: it is the gift of God:
    Not of works, lest any man should boast.
    Romans 8:1
    There is therefore now no condemnation to them which are in Christ Jesus, who walk not after the flesh, but after the Spirit.
    1 Corinthians 15:3-4
    For I delivered unto you first of all that which I also received, how that Christ died for our sins according to the scriptures;
    And that he was buried, and that he rose again the third day according to the scriptures:
    2 Corinthians 5:21
    For he hath made him to be sin for us, who knew no sin; that we might be made the righteousness of God in him.

  • An egg has a natural air pocket on the fat end so if you poke it there you won’t have egg spewing out into your water. For safety to protect your machine put the eggs into a zip top bag with water in it too.

  • Hey ATK! When I make a batch of hard-boiled eggs I use a spider to get them all in and all out of the water faster, so they cook more evenly. Why wouldn’t you do the same here (gingerly, of course ;^)? And as the spider is one of Dan Souza’s favorite kitchen tools, I’m sure he’d approve. That said, I realize not everyone owns a spider, but they are relatively inexpensive.

  • Never been a fan of these, always found them too slimy compared to the regular method. I cannot believe they think this version of a poached egg is somehow sous vide’s poster child haha. I get they’re just being flowery with their language but I think very few people would say they think of the poached egg when considering sous vide cooking. You would think a steak is the real poster child of sous vide.

  • 0:55 “way too much of a hassle” proceeds to use a $150 machine to cook eggs perfectly and then use a ring mold for the bread. This had me dying���� I love your videos Guga but the irony is strong haha

  • Good to have something I can cook. You are amazing and I enjoy your show. I am new to Sous vide so I need to learn how to cook the most common foods, but not the specialty items. Thank you for explaining so well. I like your haircut.

  • I thumbs-up d after the first egg when they said it was completely raw, then went on to say it was pasteurized so safe to eat with out further cooking. That could be useful for cookie dough recipes to be used in ice cream, or for power shakes where you want a raw egg but are afraid. ( I’m not afraid). Other recipes that call for pasteurized eggs, Now I can do those without having to buy a carton of processed egg mix. What was not explained is that the white takes a higher temperature to set than the yolk. So at even temps the yolk would set before the white. but in traditional boiling the heat forces its way in from outside, at much higher temps, so the whites set before the heat reached the yolk. Since I want soft boiled egg with set white and soft yolk, it seems the sous vide method might not be my best bet. I’m glad THEY did the experiments and saved me time and frustration.

  • I love my sous vide for many things, but I’m missing the point of how using it for eggs is an advantage to boiling in a pot of water. If you want different levels of cooked, just take them out at earlier stages before hard boiled. For example I like my soft boiled at 7 min cook time and hard boiled at 9 min. Start with room temp eggs, bring water to boil then put eggs in and start timer.

  • This is the reason boiling works so well,, except it’s in the timing. The outside seems to require a higher temperature to cook hard, where I like the yolk temperature, according to this experiment, to be about 150 degrees F. right about 7 minutes.

  • I don’t have the luxury of a sous vide  yet… So I use my slow cooker…temperature on warm is 145°…eggs are done perfect soft boiled…also the egg doesn’t stick to the shell..

  • I wonder if you could do a sous vide eggs experiment where your goal is to get an “egg benedict” yolk but where the egg white is a little more firm? In my mind a see a two step process in the water bath, where you chill the eggs in between the steps.
    I guess 144 F would be the right temp for yolk, but higher temp is needed for firmer egg white. Say start step one at 150-156 F, only cooked in the water bath long enough to firm up the gg white. Then rapidly cool the egg in cold ice water so the egg yolk does not get hot and firmThen after chilling the eggs do a new sous wide, step 2 at 144 F until perfect egg benedict yolk, yet with a little more firm egg white. Keep on cooking, your channels rock. And tell Ninja he must start to eat egg, its good for him.

  • 167F for 13 minutes didn’t work at all. The whites were barely starting to set. Could you mean heat the water to 167, then add the eggs and circulate for 13 minutes?

  • Claims a ring mold is too much hassle, so he sets up a water batth, a ice bath and plop the egg around from one bath to another, 12 minutes here, 30 minutes there and so on, before finally putting it in the pan. Fine with me, but hey, too much hassle with a ring mold? Come on!

  • It’s the time cooked, and not so much the temp for the yolk. Try higher temp for “only” 45 min. Try one temp but for different length of time, and you’ll se the difference in the yolk.

  • Ok, I always use parmesan cheese any way I can when making eggs. So many umami flavors with just a sprinkle. Imagine your panko breading infused with caramelized parmesan cheese. Next level. Give it a try, a staple at my house.

  • @America’s Test Kitchen: I am SO disappointed; typically your recipes look for techniques/ingredients that rely on what is easily available. How does a sous vide fit into that? Grant you, it may be easier, but it’s NOT a staple appliance found in MY kitchen! Am I in the minority here? How ’bout a ‘redo’ to the problem you were attempting to solve?

  • Super Dope. Sometimes when I set up my Sous Vide I heat 3 cups Water in the Micro to get the temp up fast I add slowly to the bath till the temp gets just right. It take more energy so I tend to do that at the rents house cause they all solar:). Thanks for sharing. This is easier than my Instant pot way… wait i gotta try sous vide with the ip.. Oh the ideas ������

  • Their guideline is 167 Fahrenheit for 12 minutes. This produced a slimy gel. Shells would not come off. It took 24 minutes twice as long to have something that resembled an edible egg which we couldn’t eat because it was glued to the shell.

  • bruh you got perfect non stick pans like my pans stick even tho I use tons of butter, can’t afford all this shit cuz I didn’t get lucky and have a youtube personality that I can farm for anything I want… I just hope you’re donating to your origin community and not just living a fat life with the people you have near you right now

  • This is a great idea.

    One variant of the hamburger we have in New Jersey is with an egg on top. This is perfect for that application

  • We had some issues with YouTube with previous video “Shepard’s Pie” I am working with them to fix it. But I hope you enjoy the FROACHED EGG because it was amazing!

  • Well I just watched a chef at a 4 star restaurant do this, he sous vide the eggs to a temperature of 149’F then opened them up got rid of the white runny part and the yolks he was able to put on some small finger slices of toast which was buttered and then baked in the oven for a few minutes. They were made like a sandwich, after they toasted he pulled them out and put a teaspoon of caviar on each one. They looked delicious, I have to try this. Your video helped a lot as they didn’t explain a whole lot.Thanks guys.

  • So I understand the process.. but can’t you just set the pot on the stove to 167° and put the eggs in for the 12 minutes??
    And I somewhat disagree with some who say that this is “just a soft boiled egg”
    The difference is that it’s NOT boiled.. the water never goes above 167 so it never boils!

  • This is a nice recipe, but more time than i want to spend on poached eggs, i like the old method, pot of simmering water with a little viinegar, spin the water while adding the eggs, but then again, i like my eggs wet, scrambled wet, sunny side up, soft boiled, poached wet, etc… but i still think Elle’s perfect baked potato recipe is the best, & i am irish, yes, the steroetype is true, lol, we irish like are potatoes, i eat them in some form appx. 300 out of 365 days a year

  • Total failure eggs would not come out of the shells. Especially as I have never had a problem using the traditional method, I will not be doing this again.

  • No disrespect but those are far from perfect poched eggs in my opinion. We the Sous Vide eggs at 122 degrees and leave it there till we get an order, once the order is received we brake it open in a soft boiling water pot for 30 seconds. And comes out perfect every time.

  • I think “hotter temps” for “shorter time” might be another eggsperiment you might want to try, since it takes higher temps to cook the egg-whites. Since egg white seem to cook at like 165, maybe KEEP TEMP CONSTANT at 165 and VARY THE TIME for different levels of egg yolk cooking.
    Although I realize that Sous Vide focuses on food being able to sit at a specific temp for longer periods of time, so higher temps goes against the philosophy. But…since eggs have 2 different materials (whites and yokes) it’s not ideally suited for Sous Vide anyway, so might as well be a little non-conventional with it’s testing:-)

  • Could someone come up with a less pretentiously french way of naming this cooking method. The episode on steak was just another episode on how to underccok meat. My favorite video so far has been the one where they cook steak in a freezer bag in a dishwasher “sous vide”. How about calling it a “hot water cooker”?

  • Use a ladle or large cooking spoon. Pour the sous vide egg into the spoon or ladle the add the breadcrumbs then put it in the pan top side down then add some breadcrumbs to the the other side then flip. Boom! Breadcrumbs on both sides.

  • I just made the version with the toast and bacon marmalade. It was as amazing as it looks, except I could not get the eggs to separate from the shell after the ice bath. For the most part, I ended up with a yolk, with the firm white sticking in the shell. The shell cracked into a million pieces, and I had to pick them off like glass shards in order to add whites back to the egg. The results weren’t pretty, but SO good. I guess my eggs should have been fresher, maybe colder (I left them out while the SV was heating), and I should have considered a longer ice bath (I did 30 minutes). I’ll try this one again, with those changes.

  • 0:45 great point.
    In japanese cuisine the mix raw egg with rice.
    Thats dangerous here.

    Now I can pasturize and enjoy the meal harm free.

  • But were the eggs at room temp or cold and then in the bath? I did what the app said and my white were too runny but the yolk was perfect. It was my first attempt so I assume there is mostly error on my part.

  • I’m pretty sure you guys mixed up egg 1 and 2. It’s supposed to gradually get more and more firm. The second egg looks significantly more cooked for only a 2 degree difference. Numb nuts.

  • Why do they make EVERYTHING so hard?? Sheesh. All you have to do is put about 3 tablespoons of water in a nonstick skillet. Takes about one minute to Get it to a boil. Drop a bit of butter if you want or not. Drop the refrigerated eggs in slowly add salt/pepper and PUT A GLASS LID on them. Immediately. *No vinegar!!*. Let them cook for about one minute then turn off heat. But leave in burner. Once the whites quit jiggling they are PERFECT. Total cook time is about 3 minutes. Slide the eggs onto a paper towel if there is any water left in the pan. That’s it. I usually just splash a bit of water into the lid straight from faucet and that’s how I determine how much water to use. I should just do a video.

  • Those delicate eggs to ensure not breaking them I would leave them in the pan and start to fry up the bottom but I would use my torch on the top I have found I have cooked a lot of eggs where I finished them with the torch on the top and they turn out perfect every time you just have to play with your distance and your time you just never have to flip them give you a lot better chance of not breaking one try it let me know what you think give me a text if you like my number is 701-720-9955 I’m a fan

  • Okay got the eggs being cold but is there any difference in the end result if eggs are very fresh vs older? Also what sous vide equipment do you recommend?

  • I might be confused as to what is a poached egg,and what is a soft boiled egg.My understanding is to make poached eggs you crack the egg into water that is at a certain temperature,might have vinegar in it,etc,for a specific time.Soft boiled,put the whole egg into,shell included,boiling or steam water for like 6 minutes.There is a difference!!!

  • Cole, plz, take a chill pill. What the heck. The egg shell is the container. Lets heat in and keeps water out. Personally, not a sous vide fan. Can think of much better things to do with $249.95. Light bulb: Put a pan on a stove; add water; monitor temp/time. Experiment away. Fun.

  • The only thing I would change is the bacon marmalade. Instead of brown sugar use maple syrup. I have to rep my Canadian heritage! Great video!

  • I bought a sous vide machine several months back and I’m still learning new recipes. I love poached eggs and this recipe for them takes all the guesswork out of it. Thank you America’s test kitchen for all your hard work. I enjoy watching you and learning from you.

  • As a guy who LOVE eggs, I have to say a big thank you! That was super instructive and I’ll definitely use the information that I got here!

  • Finally! I’ve been wanted to experiment with a higher temperature for a shorter time for the exact same reason, setting the whites better. I think putting them in straight from the fridge helps too.

  • Let me know if you guys like this experiment and I will move on to all proteins. Including big cuts such as brisket, pork butt, prime rib etc. Let me know.

  • Can you try, scrambled egg mix (uncooked) then freeze it into balls then while frozen bread/crumb it and deep fry, so as it Fry’s it defrost and cooks the egg to perfection?

  • If you are doing poached eggs, the best thing to do is 144 and drop it into the water for 15 seconds to finish the white. That is a perfect poached egg.

  • I love the recipes, I would love it if you all could hop on over to Milwaukee Oregon and check out Pietro’s Pizza. Their crust is super unique and I’ve never been able to recreate it.

  • weird thing i know, older eggs are easier to peal when hard boiled. the membrane that connects the shell and the white loosens as the egg gets older so you will have more attractive hard boiled eggs if you use the last few from a carton rather than a fresh carton. also there is a membrane that is inside the shell but outside the whites, if you get a small hole in that when cracking you will be able to peal much cleaner.

  • Always wonder about their stance on social distancing…unless these videos are previously recorded, they’re very busy in this kitchen. They’re very close, too. Maybe they trust no one was sick, but how do you know?

  • I think I’d pass on sous vide/slow cooked eggs..
    I like when the egg is fully cooked and the yolk is soft and almost runny.
    5-6 minutes in boiling water gives the best eggs

  • This is precisely why I don’t understand people sous viding eggs. The yolk cooks faster than the whites if it’s cooked to an even temperature, which the opposite of what you want in an egg.

  • I tried this today and it was a complete failure. Possibly because I used Jumbo eggs. The yolk was perfect, but the white was still a watery mess, and the white that did firm up, didn’t come out of the shell.

  • Hey Guga, is it possible to sous vide liquid items in a sealed bag? Will the results be any different? Take eggs for example like in this video, what happens if you sous vide sealed liquid eggs with beef in it? Might be interesting..

  • hey Guga..!! you can for solid whites you can quick boil tse eggs for 1,5min in 100c, cold them on icebath and then sous vide for delicious creamy yolk

  • Well seasoned cast iron skillet, two eggs fried over easy, two slices favorite bread spread with mayo or butter, five minutes, kick back, enjoy anywhere, indoors or out. Priceless!

  • That’s why God made the egg to be cooked in boiling water from the outside in. They didn’t have sous vide until a few years ago, but they had boiling water. Btw. Love this channel.

  • Wait… So this means I’ve been accidentally making froached eggs since I was 12, I just did it because it cooked the egg faster.,��

  • A sous vide cooker? No thank you, I got enough “cookers” that takes up space that I only use once in a while. That isn’t really poaching, the membrane isn’t touching the liquid. You are soft boiling an egg.

  • Anova or Wancle?

    Wancle sous vide:

    as a sous vide fan I’m glad to answer this question, I have an old Anova and purchased Wancle a few months ago, below is an objective comparison between the two devices.

    1.Price: Cost 99 dollar for Anova ($148.99 for WiFi enabled model, $321 for WIFI PRO enabled model) at that time and 79.99 dollar for Wancle.

    2.Package: Anova was packaging in a cylindrical box, looks cool compared to Wancle, which is packaging in a box with molded plastic

    compared to the Nomiku which comes in a box with molded plastic that holds everything in place. Plus my daughter loves the foam cylinder that is part of the packaging. She wears it and pretends like it is a beard (see picture). This means every time I take the Anova out, she gets excited…which makes me happy.

    2.Privacy Concerns: What disturbs me, and the most important reason I don’t like anova is Anova requires Internet Access and must login with Facebook to operate. Once I connect to the APP, it will monitor my IP address, when, where and what you are cooking (if I use the recipe feature), everything seems to be under close watch by this App. There is nothing which can prevent them from selling this personal data. I prefer to wancle cause I can directly operate on the machine instead of by an app, just like most of the other brands use. Just need to set desired time and temp, and press start, then I will get delicious food after one or two hours, I will not need to worry about the sous vide account, also don’t need to reconnect if the wifi or bluetooth connection is unstable.

    3.Screen and Clamp Design. The display screen of wancle curves outwards, which can protect the control panel against mist. Anova is designed straight, and the screen is usually hot while working. The adjustable clip of Anova fits more sizes of containers, works well for any pot or plastic food container, but the installation spends more time and could be a little wobbly when attached to coolers or other containers with an irregularly shaped edge; Wancle can be directly attached on the containers, it suits most common sizes, solid and has several different height settings, easy to raise or lower the unit to the correct level in the water, but it could not be attached on some unique containers which have thick walls.

    4.Temperature Range: Anova 210°F / 99°C, Wancle 211.8°F / 99.9°C

    5.Warranty. Anova 1 year, Wancle 2 years

    6.Power and Precision. I tested both of the circulators by heating up 4 gallons of water to 155°F and testing the temperature of the water using multiple thermometers. Firstly, Anova takes more time in heating water, this would depends on the wattage. Wancle is 850w, more powerful than Anova. Secondly, wancle has a better performance in holding temperature once the temperature reaches the desired temp, it was accurate to within 0.1-0.2° while anova was 0.2-0.5°

    7.Capacity Level:All water circulators have minimum and maximum water levels for operation. The minimum ensures that water is being taken in by the input port so that the heater doesn’t overheat. The maximum is to ensure that water-sensitive circuitry doesn’t get wet. Both of anova and wancle have max of 19 liter, about 5 gallons. Beef could be up to 5-8 pieces.

    8.Noise: Both of them are reasonably quiet (I had them running in my kitchen with the door open while I took a nap on the couch about 15 feet away and could barely hear them)

    10. User Interface:The Anova has a touch screen monitor with a number of more advanced functions that let you adjust temperature (in °F or °C) and cook time, as well as get diagnostic reports of how the system is functioning.The screen and touch interface makes me confident.The wancle user interface (controls) leave something to be desired, it is a little awkward when switching from temperature to time display. Each function should have a separate display.

    Each has its own advantages and disadvantages, but when you focus on the core functions, you will find that Wancle would be the better choice for sous vide cooking.

  • So we sear the steaks after cooking sous vide, why not pan fry the egg to finish off? Quick shot in the pan would finish the white and leave the yolk basically untouched. Or prepare beforehand chill in ice bath and then reheat in pan, best of both worlds. Maybe another eggsperiment?

  • Anyone know why am i consistently getting firm yolks but runny whites? Yolks are solid but translucent and whites are a runny custard / loogey. I get this at different temps and times from 145 to 160+. By the time i get the whites to non-liquid, the yolks are dry.

  • “Sous Vide” is French for “Under Vacuum”.
    At no time were those eggs sealed in a vacuum bag.
    What you did is NOT sous vide. What you did is called “Soft Boiled”.

    Amateur ignorance displayed by someone trying to come off as “professional”.
    Down Vote for not knowing even the basics about the subject you are talking about.
    And hitting the “Do Not Recommend This Channel” button on my feed…. I don’t waste time on posers.

  • You should do a video on best ways to de-shell a sous vide hard boiled egg. It’s tough without knowing the trick! But there’s a way 😉 Would be hilarious to see you try all the different ways. Thanks for your awesome channel. Making eggs benedict tonight. I’m inspired! Sous Vide Everything has made this a dinner now. It’s official.

  • Frankly you have shown that eggs should not be cooked Sous Vide. Hard boiled eggs can be cooked for almost any length of time greater than 6-7 minutes. Poached are always difficult and those shown vwere revolting.

  • Bacon Marmalade? WTF. Marmalade is citrus based Jam comprised of citrus fruit peel and rind. You might call your creation “Bacon Jam” but don’t call it a marmalade.
    Hey I got an idea, lets make a creation out of chicken feet, reduce it down and call it Picanha O pe.
    Love your channel and your experiments but man oh man, in this instance you have got this SO wrong. Do some research into how you name stuff. I don’t think that even with American bastardization of the English language you could confuse a Jam with Marmalade.

  • Another trick that I’ve seen is cracking the egg into a baggie before poaching it and then you just slide it from the bag onto your plate.

  • Thank you Anova. My first cook with the neat new precision this morning was egg 3 style just how the wife loves them!

    167 F/ 75 C for 13 min


  • Did those eggs come directly out of the sous vide or did you take them out and put in the refrigerator? The egg continues to cook from the reserved heat after it is removed (i.e. one recipe says sous vide eggs at 196 for 8 minutes and rest for 30) and I’m wondering which method you guys did.

  • So this vid is a couple years old and now I have been stalking this channel for a few weeks. I am highly inspired and sous vide-ing Everything! I was thinking, @SousVideEverything these eggs would be amaaaaaazing smoked afterwards 😉

  • i like to take a small fry pan that holds 4 or 5 eggs spread out fry some onions a little first then crack the eggs in on top turn the heat down as low as posssible when they are ready to cut thru cut into 4 add butter between them cook for 10 2 15 mins untill got golden and some crunchy then turn ober add more butterr cook for another 10 to make crunchy they will blow your mind and dont forget the bacon marmalade. if you want runny yolks add a couple of those on top.

  • sry mate, i had to log off at 2:13, cooking eggs in plastic and using 1 hours worth of cooking is not the done thing these days, unless you lookin for more efficient ways to finally kill this planet.

  • Guga! This torture! I make perfect poached egg yolks! I can separate the whites and poach the yolks without breaking them! Delicious!

  • This is dumb. It’s not sous vide if you have to take it out after 12 minutes. At that point you can just use a pot! Put cold eggs in cold water, start boiling. The SECOND you see bubbles, take it out. Boom you’re done.

    What’s the point of sous vide if you’re not putting the FINAL temp? This is just slower. And whites are runny.

  • Forgive me if I am wrong here, but an egg cooked in the shell is “soft, medium or hard boiled” and an egg out of the shell is “poached”…or what?

  • You don’t even know what sous vide is. Kimball would never have allowed you to look so foolish.
    Sous vide = under vacuum…
    …where’s the vacuum? You are just slow cooking at low temp using an immersion circulator.
    Without Kimball around to lend you a few IQ points you end up looking like clowns.

  • Serious Eats has the best egg poaching method in my (albeit limited) experience. You crack the egg into a strainer and swish it around to drain off the loose white, and then you put it in steamy water for about three or four minutes. No vinegar, no salt, just eggs in water. I’m a complete novice at poaching eggs and even I can do them perfectly with almost no practice. Plus since you don’t have a shell blocking your view you can easily fish them out to check for doneness. Then you just blot the water off with a paper towel and garnish with some flaky salt, or store them in cold water for up to day to reheat later. I genuinely find the Serious Eats method to be easier than frying or boiling eggs consistently. It’s foolproof.

  • in the restaurant world its just called a basted egg froached i guess is the new millennial term?.. I’ve never tried it sous vide, but i’m going to today! and a side note the basted egg over a filet topped with Bearnaise sauce and crispy bread crumbs… Damn! Fire!

  • I always place a smaller container of water inside the main container of water (similar to a double boiler) to keep the egg debris from contaminating the impeller and heat coil of my sous vide unit. I’ve also used a plastic bag or even saran wrap to contain the eggs as well.
    Your yoke turned out excellent with that perfect custard-like consistency YUMM!

  • I thought she’d previously said that vinegar in water for poaching was not a problem and wasnt enough to impart flavor. Why does she say it’s a problem now?

  • The best way to make a sunny side up egg is to take out the yolk, fry the white under low heat, and add the yolk back to the white when it’s around 75% percent done. When the white is set, the yolk will be warm and 100% runny.

  • Yum

    I have similar Youtube Channel if anybody is interested. I encourage all of you to come check, alI feedback is awesome. If you enjoy my content don’t hesitate to subscribe and comment so that I can welcome you to my growing family.

  • Perfect soft boiled egg: boil egg for exactly 3 min. Combine with fresh buttered toast and you have achieved breakfast perfection!

  • I’m a bit surprised, I’m a big fan of soft yolky eggs but the only one of this lineup that I liked the look of is the last one, the hard boiled egg, otherwise I think the second egg with a bit less time would be best for eggs Benedict. I think as far as the soft yolky eggs, the sous vide method isnt beneficial because it heats the egg too evenly, I want my egg white to be cooked through with a soft runny yolk, I don’t think you can achieve this using the sous vide method. The difference being when boiling an egg, it cooks from the outside in, so you can have the egg white cooked more than the yolk.

  • My problem when cooking eggs is not the yolks but the consistency of the whites. It would be very useful to have seen the whites up close. As such, this video is a disappointment.

  • soooo really these are just very soft boiled eggs. I don’t think I would call em poached if they aren’t cooked loose in the water. Might would try em, tho.

  • Guga, I tried this method, but the eggs was overcooked.. sous vide 167F for 12mins and went straight into ice bath after sv. Egg yolk was slightly soft but definitely not runny anymore. Maybe temp too high?

  • I made this using my anova and it was pretty gross.  the yolk becomes flavorless and waxy.  there is no substitute for a whirlpool vinegar solution one egg at a time for quality poached eggs.

  • Should eggs go from fridge to the 167 degree water or drop eggs in while water heats,? Or should eggs be left out to reach room temp then drop in 167. So far I’ve made set whites with yellow marbles.:). Keep up the great work.

  • I like to cut a circle out of a slice of bread then fry an egg in the middle of the hole. I think these eggs would be perfect for that.

  • I’ve poached eggs a lot of different ways and to be honest sometimes the results aren’t great, I have tried Sues Vide poached eggs before but never liked the results, these look great though and I wonder how they would hold up if I used them in a Scotch Egg

  • with an orange or apple réduction or why not just maple sirop on it and you serve it with champagne or any kind of sparkling beverages. and that recipe open the way to many other way to cook eggs like scottish eggs whith pork belly or brisket that will be funny.

  • Thanks for the recipe and video. I made these tonight and they turned out as expected. They were good, but not worth all the effort & extra calories IMO.

  • Great way to clog up your sous vide unit. Also, how many people have this egg puncher at home? Not many I guess. Just cook the eggs without the holes and the mess.

  • So at 3am I decided to do my own take on this. My wife was probably like wtf do I smell…

    In a bowl I put about 1/2″ of water and then 2 eggs (unbeaten of course). Cracked over some salt and pepper. Microwaved in increments of 15 seconds with 10 second pause between for a total of 1 min 15 sec.

    All a while heating up my pan I added a little olive oil. I laid the dried egg into the pan and on the side added triple smoked ham I made the day before. About 1/4″ thick.

    Once both sides were fried crisp and the ham a little brown on both sides I laid the egg on top of the ham and that was my meal… Just after 3:10am ��

    It was delicious BTW

  • I made bacon marmalade but I forgot how you did it and deglazed the pan with balsamic vinegar instead and I think that was a good idea

  • Guys: I messed up the first couple of eggs, and then got the hand of it. Then it hit me: fry the eggs in mayonnaise! Somehow they got even better. Try it!

  • 0:43 That is an “Easter Egger” chicken. A chicken who carried a gene that lays blue eggs are easter eggers. A famous breed that lays eggs of color (blue, green, etc.) is the Ameraucana or Araucana.

  • Shoot…You went from 154 to 165…I have a feeling I would like 160 degrees. Would’ve liked to see what that looked-like.
    Thanks, I appreciate the time it took to do your experiment!
    I’ll have to try 160 degrees on my own:-)

  • Since the egg has been cooked for so long, it’s not really “soft” but rather cooked although with a softer texture. However, if you want the egg white a bit firmer and the yolk perfectly creamy you should go try somewhere between 151 to 156 since this will coagulate the white but not the yolk.