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L'uovo perfetto - The perfect egg - Sous Vide

Cercando la cottura ottimale per ottenere "l'uovo perfetto", cottura lenta (sous vide) di un uovo a temperatura controllata per 60 minuti a 60, 61, 62, 63, 64 e ...

User Comments

Daniele Cavoli commented on 30 Sep 2015

How can I achieve this cooking method without using an expensive machine?

Kevin T commented on 19 Nov 2015

+Daniele Cavoli google sous vide hacks......actually not difficult at all

Aquariassi commented on 03 Oct 2015

+Daniele Cavoli I at one time had used the electric coil stove top set to "Lo" heat setting. The Temperature had to be frequently monitored with an immersible temperature probe as the Temp would fluctuate between 57 and 63 degrees C. It took a bit more than an hour, approximately 1 hour 15 minutes. The result I got was more towards the 63 degree for 60 minutes clip above. It is doable, but the temp on the stovetop was tricky to master.

Dini Lee Effendy commented on 23 Apr 2015

Vote for 62°C

Kevin T commented on 19 Nov 2015

+Dini Lee Effendy mine does 61.5 and is perfect on an english muffin with ham or bacon

mariosam2 commented on 31 Mar 2015

For me 7 min in hot boiling water and you get a hard white with a soft and creamy yellow.

mariosam2 commented on 17 Apr 2015

+Sensator i know..... i know..... just trying to keep it simple :)

Sensator commented on 17 Apr 2015

+mariosam2 Sous-vide does not involve boiling water, the temperatures are relatively low actually, it's more about the length of the time in teh water.

HoryShiitMan commented on 10 Mar 2014

The whites are too runny

Aquariassi commented on 03 Oct 2015

+HoryShiitMan There are 3 main parts to a fresh egg. 2 different consistency of egg white... one type is always the loose almost non colloidal type, the other white is the one that congeals well. The yolk of course stands by itself.

Sid Bednorz commented on 30 Sep 2014

+David Rowland Lowering the cooking time and raising the temperature would be the best way to achieve balance;

David Rowland commented on 02 May 2014

the yolk and the white cooks at different temperatures. it's an issue lots of cooks have to deal with. personally, cooking the yolk right is more important if you have to choose one or the other.

Egg Hack | Top 5 Tips To Boil & Peel The Perfect Hard Boiled Egg!

In this video Dan from //www.PlantAbundance.com shares with you his top 5 tips for boiling and peeling the perfect hard boiled egg.

User Comments

Bob Lt (BobMel's Gardening) commented on 29 Jan 2016

That is a new hack to me. Thanks for sharing. Best wishes Bob.

PW commented on 29 Jan 2016

Wow! That's different. I gotta try it.

Jeanette Waverly commented on 29 Jan 2016

Ta daaaaa! That was great!

jackp6 commented on 29 Jan 2016

you blew my mind... :-)

walkingwisti commented on 29 Jan 2016

That's neat!

Adam Richman Makes the Perfect Hangover Egg Sammy

Adam Richman from the Travel Channel's "Man Finds Food" explains to BroBible how to make his Hangover Egg Sammy after a night at the bars. Check out this ...