[{"data":1,"prerenderedAt":167},["ShallowReactive",2],{"guide-en-sous-vide-shell-eggs":3},{"id":4,"title":5,"body":6,"description":125,"extension":126,"meta":127,"navigation":162,"path":163,"seo":164,"stem":165,"__hash__":166},"guides\u002Fen\u002Fguides\u002Fsous-vide-shell-eggs.md","Sous-vide shell eggs",{"type":7,"value":8,"toc":116},"minimark",[9,14,27,31,43,53,62,79,95,104],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24],"ul",{},[18,19,20],"li",{},"4 large refrigerated eggs",[18,22,23],{},"Water to the circulator’s fill level",[18,25,26],{},"Salt and pepper, to serve",[10,28,30],{"id":29},"method","Method",[32,33,39],"cook-step",{"cue":34,"diagram":35,"number":36,"scene":37,"title":38},"The display shows a stable target temperature.","thermometer","1","shell\u002Fcirculator","Set the bath",[40,41,42],"p",{},"Fill the container and set the immersion circulator to 63°C \u002F 145°F. Wait for the bath to reach temperature.",[32,44,50],{"cue":45,"diagram":46,"number":47,"scene":48,"title":49},"Water circulates around every egg.","boil","2","shell\u002Fcirculator-eggs","Lower the eggs",[40,51,52],{},"Lower the eggs into the bath in their shells with a slotted spoon, away from the pump intake. No bag is needed.",[32,54,59],{"cue":55,"diagram":35,"number":56,"scene":57,"title":58},"The bath remains at its set temperature.","3","shell\u002Fcirculator-hold","Hold for 45 minutes",[40,60,61],{},"Keep the eggs in the bath for 45 minutes. Longer cooking changes the yolk even at the same temperature.",[32,63,69,72],{"cue":64,"diagram":65,"number":66,"scene":67,"title":68},"The yolk is warm and runny; the white is barely set and partly loose.","assemble","4","shell\u002Fcrack-bowl","Crack and serve",[40,70,71],{},"Lift out, crack into a bowl, and allow very loose outer white to drain away if desired. Serve warm.",[40,73,74,78],{},[75,76,77],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.",[80,81,83,86,89],"guide-notes",{"title":82},"Equipment & heat",[10,84,82],{"id":85},"equipment-heat",[40,87,88],{},"The circulator supplies the heat. Do not add a separate hob under a plastic container. Keep water between the manufacturer’s minimum and maximum marks.",[40,90,91,94],{},[75,92,93],{},"Nonstick:"," No frying pan needed.",[80,96,98,101],{"title":97},"Troubleshooting",[10,99,97],{"id":100},"troubleshooting",[40,102,103],{},"Thin outer white is a feature of low-temperature shell eggs. This method will not produce the firm white of a standard boiled egg.",[80,105,107,110,113],{"title":106},"About this version",[10,108,106],{"id":109},"about-this-version",[40,111,112],{},"This is the 63°C soft style: a runny yolk and a barely set white. A thicker, spreadable yolk needs a slightly higher temperature, around 64°C, for the same time. Temperature and duration control texture together; it is not a validated home pasteurisation process.",[40,114,115],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":117,"searchDepth":118,"depth":118,"links":119},"",2,[120,121,122,123,124],{"id":12,"depth":118,"text":13},{"id":29,"depth":118,"text":30},{"id":85,"depth":118,"text":82},{"id":100,"depth":118,"text":97},{"id":109,"depth":118,"text":106},"A controlled water bath for a warm, runny yolk in a barely set white.","md",{"slug":128,"family":129,"region":130,"aliases":131,"texture":132,"difficulty":135,"prep":136,"cook":137,"wait":117,"servings":66,"tools":138,"equipment":142,"nonstick":145,"related":146,"art":150,"photo":117,"status":151,"sources":152,"plain":162},"sous-vide-shell-eggs","Shell & water","Everyday technique",[],[133,134],"Silky","Creamy","A little practice",10,45,[139,140,141],"Immersion circulator","Heatproof container","Slotted spoon",[143],[144],"sousvide","No frying pan needed.",[147,148,149],"onsen-tamago","jammy-boiled","poached","onsen","Researched",[153,156,159],{"title":154,"url":155},"Anova Culinary — temperature and time for sous-vide eggs","https:\u002F\u002Fanovaculinary.com\u002Fblogs\u002Fblog\u002Fquick-guide-to-cooking-sous-vide-eggs-with-anova",{"title":157,"url":158},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":160,"url":161},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fsous-vide-shell-eggs",{"title":5,"description":125},"en\u002Fguides\u002Fsous-vide-shell-eggs","aM2ZAd1bG8IF4GMuuS8oB-DVnWhfpEWUHOK-O-UZ7WQ",1791403724484]