Description
Sous‑vide eggs are cooked in a sealed bag at a precise temperature to achieve a consistent texture.
Technical
The technique relies on protein coagulation, where albumin denatures at 60–63 °C, and on the Maillard reaction, which begins above 60 °C and contributes to flavor and a subtle browning. The pH of the egg white, around 7.6–8.0, shifts the coagulation temperature and influences the final mouthfeel.
Science
Primary Reaction
Protein denaturation and Maillard browning
Sensory Profile
Aroma ()
softcreamysubtlerichsilky
Origin & History
Civilization
French
Era
Modernist cuisine (21st century)
Region