[{"data":1,"prerenderedAt":160},["ShallowReactive",2],{"guide-sous-vide-shell-eggs":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":123,"description":124,"difficulty":125,"equipment":126,"extension":129,"family":130,"meta":131,"navigation":132,"nonstick":133,"path":134,"photo":115,"prep":135,"region":136,"related":137,"seo":141,"servings":65,"slug":142,"sources":143,"status":150,"stem":151,"texture":152,"tools":155,"wait":115,"__hash__":159},"guides\u002Fguides\u002Fsous-vide-shell-eggs.md","Sous-vide shell eggs",[],"onsen",{"type":9,"value":10,"toc":114},"minimark",[11,16,29,33,44,53,61,77,93,102],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26],"ul",{},[20,21,22],"li",{},"4 large refrigerated eggs",[20,24,25],{},"Water to the circulator’s fill level",[20,27,28],{},"Salt and pepper, to serve",[12,30,32],{"id":31},"method","Method",[34,35,40],"cook-step",{"cue":36,"diagram":37,"number":38,"title":39},"The display shows a stable target temperature.","thermometer","1","Set the bath",[41,42,43],"p",{},"Fill the container and set the immersion circulator to 63°C \u002F 145°F. Wait for the bath to reach temperature.",[34,45,50],{"cue":46,"diagram":47,"number":48,"title":49},"Water circulates around every egg.","boil","2","Lower the eggs",[41,51,52],{},"Put the eggs into the bath in their shells, away from the pump intake. No bag is needed.",[34,54,58],{"cue":55,"diagram":37,"number":56,"title":57},"The bath remains at its set temperature.","3","Hold for 45 minutes",[41,59,60],{},"Keep the eggs in the bath for 45 minutes. Longer cooking changes the yolk even at the same temperature.",[34,62,67,70],{"cue":63,"diagram":64,"number":65,"title":66},"The centre is custardy; some loose white is expected.","assemble","4","Crack and serve",[41,68,69],{},"Lift out, crack into a bowl, and allow very loose outer white to drain away if desired. Serve warm.",[41,71,72,76],{},[73,74,75],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[78,79,81,84,87],"guide-notes",{"title":80},"Equipment & heat",[12,82,80],{"id":83},"equipment-heat",[41,85,86],{},"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.",[41,88,89,92],{},[73,90,91],{},"Nonstick:"," No frying pan needed.",[78,94,96,99],{"title":95},"Troubleshooting",[12,97,95],{"id":98},"troubleshooting",[41,100,101],{},"Thin outer white is a feature of low-temperature shell eggs. This method will not produce the firm white of a standard boiled egg.",[78,103,105,108,111],{"title":104},"About this version",[12,106,104],{"id":107},"about-this-version",[41,109,110],{},"This is the 63°C soft style. Temperature and duration control texture together; it is not a validated home pasteurisation process.",[41,112,113],{},"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":115,"searchDepth":116,"depth":116,"links":117},"",2,[118,119,120,121,122],{"id":14,"depth":116,"text":15},{"id":31,"depth":116,"text":32},{"id":83,"depth":116,"text":80},{"id":98,"depth":116,"text":95},{"id":107,"depth":116,"text":104},45,"A controlled water bath for a soft, custardy egg.","A little practice",[127],[128],"sousvide","md","Shell & water",{"plain":132},true,"No frying pan needed.","\u002Fguides\u002Fsous-vide-shell-eggs",10,"Everyday technique",[138,139,140],"onsen-tamago","jammy-boiled","poached",{"title":5,"description":124},"sous-vide-shell-eggs",[144,147],{"title":145,"url":146},"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":148,"url":149},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fsous-vide-shell-eggs",[153,154],"Silky","Creamy",[156,157,158],"Immersion circulator","Heatproof container","Slotted spoon","8p6rDIYldnbY4LHTZCp8HWwD0NLAPiEoQAZHegTEeac",1791339490726]