Sous vide eggs - how to get a perfect soft-boiled egg?

penguin_pam

I cooked an egg for 75 min at 65C, the yolk was PERFECT - holds the shape, but still not hard-boiled. In fact the yolks were perfect after about 60 min. But the whites are still runny. Is there a technique to just firm up the whites once the yolks are done? see Perfect Eggs section here for reference: http://amath.colorado.edu/~baldwind/sous-vide.html

Originally asked by mixersoft on Stack Exchange (cooking) (CC BY-SA 2.5).

uphilltech

Great question — answering as the UphillTech team:

Use fresher Grade AA eggs, this minimizes the amount of thin albumen. If this doesn't work you could perhaps try boiling it briefly when it's done cooking via sous-vide. I'd start with 60 seconds in boiling water, and going up from there to find the proper timing. I've never done this, but the boiling water should serve to quickly cook the runny whites.

Full answer by hobodave: https://cooking.stackexchange.com/a/6886 (CC BY-SA 2.5).

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