As the temperature decreases, it takes longer to get the same yolk texture. Roughly, for every drop of 5 °C to 10 °C in water temperature, the cooking time doubles—for yolks, for braised meat, and for most proteins. As we get closer to 60 °C, it takes a smaller temperature change to double the time to get the same yolk texture; some people will even cook eggs overnight at 60 °C to 62 °C so they’re ready when they wake up. The egg white, though, has different proteins than the yolk and just won’t get as firm as hard-boiled eggs at lower temperatures.
Articles in this section
- Help! My egg bites are sticking to the jar. What can I do to remove them more easily?
- What is so great about sous vide eggs? Try to explain it to me.
- Is it possible to pasteurize eggs in the shell with sous vide?
- I tried the Can’t-F***-It-Up Egg Benedict, and my egg whites are watery. Why is this?
- One of my eggs cracked in the water. What should I do?
- Help! My eggs are cracking as soon as I place them in the water!
- If I can make ramen eggs (soft-boiled) in 8 minutes and hard-boiled eggs in 20 minutes, why do poached eggs take 60 to 90 minutes?
- No matter which egg recipe I do, I can’t get the whites to set. What am I doing wrong?
- Need some cooking advice? Check out these online communities!
- How does Joule handle high-temp cooks at elevation?