Can you cook a perfect egg?
Can you cook an egg? It is harder than one thinks to cook a (near) perfect egg. The film Julie and Julia that we are currently enjoying makes the point firmly, to learn cookery one starts at the beginning, cooking eggs.
For some reason, although we have had the sous vide circulator for a while now, and use it frequently when cooking meat, I have not before tried the famous 65⁰ egg. It should probably be called the ‘This Egg’, or «Œufs This» since this temperature is the result of work by French molecular gastronome Hervé This.
So for today’s experiment I am making myself a couple of 65⁰ eggs. The sous vide is the ideal way to do this, avoiding the terrible error of 64⁰ eggs.
During lunch at a local bistro, I notice a 65-degree-Celsius egg on the menu, served on a fricassée de girolles. As the plate is set down, This says: “That’s not a 65-degree egg. It’s a 64-degree egg.” The yolk is soft, and the egg white, while completely opaque, is so delicately jelled and fragile that it breaks apart slightly when it is plated. “Eh, oui,” the chef sighs; he is having des ennuis regulating the heat of his stove. (Quoted from Discovery)
According to This’ research at 65⁰ one gets soft creamy yet set whites and a soft not quite runny yolk, pretty much how I like my eggs. For Barbara I may have to do some 67⁰ eggs, but today is about me 🙂
As the featured image shows, my 65⁰ egg is as described, the whites are opaque (though only just) and are indeed creamy, and as promised a ‘revelation’. The yolks, however, are almost set, and so for me less than exciting.
The quest for my ‘perfect egg’ continues…
This only cooks his eggs a short while, that might be the answer, but the Chef Steps egg calculator suggests that the perfect egg for me with a pretty firm white and yet pretty runny yolk would use 75⁰ for 15 mins or, after 12 mins ice and reheat… I may try that tomorrow.
PS, these This Eggs were topped with a lemmony mustard mayonnaise, but does anyone know a quick easy foolproof way to make hollandaise?