These are the sous vide eggs that dreams are made of! The whites are so light, airy, and fluffy, while the yolk gives it a good contrast with its custardy richness. We originally saw these souffle eggs on Netflix’s “The Final Table” and I’ve been dying to try them… I didn’t go all out with the truffles and all that fanciness, I was only interested in the sous vide egg.
Whisk the egg white, sous vide, and they’re ready. The hardest part about this is trying to keep them down. If you have any ideas or suggestions on how to do that … please do let us know in the comment section.
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It's a typical rainy day and I was doing what I do best.
Netflixing.
I was watching Final Table and I saw these eggs and I thought,
I can make that.
And he even told me what to do.
It was 70 degrees Celsius for 24 minutes.
Hello, I'm the lightest, fluffiest, and cutest egg you'll ever have.
Just passing through.
So we need three bowls here.
A big bowl, a medium bowl, a small bowl.
We are going to separate the egg whites with the egg yolks.
This is Gudetama here.
Daddy.
So I got a couple eggshells in there and the easiest way to get the eggshells out
is to wet your finger and then reach in to pick it up.
You see how easy that was?
Kevin life hacks right there.
Time to whisk the egg whites.
Why am I using this?
Until it just forms stiff peaks.
Put your surround wrap in a small bowl and spoon some of the whisked egg whites into there.
When it's about halfway, carefully put in your yolk.
Cover it with some more egg whites.
We're going to take all the corners.
I'm going to wrap it up and close it up now.
Make sure there are no leakages, okay?
Very important here.
Just give it a little twirl.
Then tie it up or close it with a bag clip.
One.
Oh, I hope I don't break that egg yolk.
I fell to the bottom.
All right, back in.
You go back.
Go back there.
I was pretty bad at estimating these and they all ended up as different sizes.
It's time to get these eggs in.
We're going to start with this one.
That thing floats like crazy.
Wow, I can't even push it down.
You can use this in a swimming pool.
Honestly, like this is a floaty.
Sounds like a poop.
Let's try some stuff.
Can I use a bowl on top?
Nope.
Oh, I know what we should do.
Use one of these.
Nope.
We'll use a bigger one and force it down.
Nope.
We're going to go back to the smaller one.
Two in this one, two in that one.
How the heck did I do it in that show?
It's not really working either.
I'm going to try using my steam rack as a makeshift shelf for a heavier bowl.
Nope.
How about an even bigger bowl?
Nope.
I don't know what you're going to do at home, but this is what I'm going to do.
I'm going to take these out.
I'm going to thread it through this thing.
Three eggs left.
Every time we experiment with eggs, we have to eat them forever.
No, we are down to two eggs.
Learned my lesson.
Tying it to the weight first.
Eggs tied to the weight.
Going in.
And then water and Vitamix container.
Here we go.
The egg is floating here.
It doesn't have a clip on it anymore.
Take two is a fail again.
Okay.
Next set of eggs.
Take three.
The last time I clipped the weight on the bottom and the eggs just floated off.
What I've learned.
I'm going to put on the bottom side.
This plate is going to hold it down.
It's not going to hopefully float up and want to release.
And I'm going to again weigh it down with my Vitamix.
Third time's a charm.
And I'm going to reuse this murky water because we're not wasting it.
Okay.
Life boats in.
Vitamix on top.
Oh yeah.
Okay.
Now we let it cook.
24 minutes.
12 seconds later.
Guess it needs more weight.
It is time to take them out.
At least they stayed under this time.
So that by itself is success.
It's so fluffy.
The egg whites are so airy.
It just melts and bubbles in your mouth.
Paired with the custardy runny egg yolk.
It's a match made in heaven.
If you like this recipe, check out our Super Custardy Tamago Katsu Sandal.
You'll love it.
What are you doing here?
Why don't you click on the next video?
Click it.
