Sous Vide Egg Cooking

Description

Eggs are cooked in a precisely controlled water bath to achieve custard‑like textures without over‑cooking.

Technical

Maintaining a constant sub‑boiling temperature denatures ovalbumin, ovotransferrin, phosvitin and lipovitellin, allowing controlled coagulation of whites and yolks. The rate of protein unfolding and aggregation is temperature‑dependent, producing textures from silky to firm while preserving natural flavor and color. Because the Maillard reaction is avoided, the eggs retain a pure eggy aroma and a delicate mouthfeel.

Science

Primary Reaction

protein denaturation and coagulation

Sensory Profile

Origin & History