The 45-minute egg has become a rising star in the world of sous vide cooking. This precisely cooked egg has a completely liquid yolk and a just-set white, providing the ultimate texture for egg lovers. But what exactly is a 45-minute egg, and how do you make one? This guide will walk you through everything you need to know to make these delicious sous vide-style eggs at home.
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What is a 45-Minute Egg?
A 45-minute egg is a soft-boiled egg that has been cooked sous vide at a precise temperature for 45 minutes. Sous vide is a cooking method where food is placed in a plastic bag and cooked for an extended time in a precisely temperature-controlled water bath. This allows the food to cook gently and evenly throughout.
When cooking eggs sous vide, the temperature and time can be calibrated to achieve the exact degree of doneness. A 45-minute egg gets its name from the short cooking time. This yields a soft-boiled egg with a runny, velvety yolk encased in a just-set white. The cooking temperature and time are the key factors that determine the texture.
How to Make the Perfect 45-Minute Egg
Making foolproof 45-minute eggs requires an immersion circulator for sous vide cooking. But the good news is you don’t need an expensive machine – there are many affordable options available from companies like Anova and Monoprice.
Required Equipment
- Sous vide immersion circulator
- Plastic zipper bags or Mason jars
- Slotted spoon
- Timer
Step-by-Step Instructions
- Set your sous vide cooker to 147°F (64°C). This is the ideal temperature to achieve a just-set white and runny yolk.
- Carefully place the eggs into a plastic zipper bag or Mason jar. Seal the bag, removing any excess air.
- When the water bath reaches 147°F, gently lower the bagged eggs directly into the water.
- Cook the eggs for 45 minutes, maintaining the temperature at 147°F.
- When the timer goes off, carefully remove the eggs from the water.
- Remove the eggs from the bag and enjoy immediately. The whites should be just set while the yolks will be thick and custardy.
And that’s all it takes to make perfect 45-minute eggs! The beauty of sous vide is it eliminates any guesswork and yields eggs cooked to perfection every time.
Serving Suggestions for the 45-Minute Egg
A 45-minute egg is a versatile ingredient that can be incorporated into a variety of dishes:
- Perch it atop ramen or rice bowls – the runny yolk makes a delicious sauce when mixed in.
- Include it in egg salads or on top of fresh greens for an indulgent addition.
- Use it to top avocado toast, sandwiches, burgers or pizza for a burst of rich, creamy yolk.
- Pair it with caviar or smoked salmon as an elegant starter.
- Stuff it into a baked potato along with crumbled bacon and cheese.
- Bake it inside deviled eggs or Scotch eggs for a fun twist.
- Gently warm and serve with “soldiers” – strips of toast cut into fingers for dipping into the runny yolk.
The possibilities are endless! Let the 45-minute egg take your dishes to the next level.
Health Benefits of the 45-Minute Egg
Beyond being delicious, the 45-minute egg packs in several nutritional benefits:
- Protein: The white contains high-quality complete proteins to support muscle growth and satisfaction.
- Vitamins and minerals: Eggs provide vitamin A, selenium, riboflavin, folate and more. The yolk also delivers vitamin D and zinc.
- Antioxidants: Lutein and zeaxanthin in the yolk act as antioxidants to help protect eye health.
- Choline: The yolk is one of the best sources of the nutrient choline, which aids brain and nerve functioning.
The sous vide cooking method also retains more nutrients versus traditional boiling. So savor the 45-minute egg knowing it delivers outstanding nutrition in one neat package!
Variations on the 45-Minute Egg
Once you perfect the soft-boiled 45-minute egg, get creative by tweaking the time and temperature:
- 63°C for 1 hour = very thick and just-set white with a jammy, creamy yolk.
- 60°C for 45 minutes = softer but still-set white with a thicker, more gelatinous yolk.
- 75°C for 45 minutes = firm yet tender white with a thickened but still-runny yolk.
- 82°C for 45 minutes = fully set white with a just-cooked, soft yolk.
Move beyond the classic chicken egg and try duck, quail or other eggs for different sizes and flavors. Mix up the presentation by serving in an egg cup, baked in muffin tin, or stuffed into a tomato.
The options are only limited by your imagination, so have fun experimenting!
Frequently Asked Questions about the 45-Minute Egg
If you’re new to sous vide eggs, here are answers to some common questions:
What temperature should I use to make 45-minute eggs?
- 147°F (64°C) is ideal. This yields the classic texture with liquid yolk and just-set white.
Do the eggs need to be refrigerated first?
- Yes, it’s best to start with refrigerated eggs for food safety.
Can I cook more than one egg at a time?
- Absolutely! Fill your sous vide cooker with as many eggs as you want. Just ensure the cooking time stays the same.
How do I peel the eggs after cooking?
- Shock them briefly in an ice bath before peeling. The shell should slip off easily.
Can I make 45-minute eggs without sous vide?
- It’s challenging to replicate the precise results without an immersion circulator. But you can steam eggs and estimate 45 minutes.
How long will the eggs keep after cooking?
- Store them in the refrigerator and enjoy within 5 days for peak quality.
Conclusion: Why the 45-Minute Egg is Worth the Wait
Perfecting the 45-minute egg requires some initial effort to nail the right temperature and method. But once you get it down, you’ll be rewarded with sublimely luscious eggs every time. With just a few core kitchen tools and simple technique, you can easily whip up these decadent eggs for everything from quick breakfasts to elegant dinners.
The extended sous vide cook time magically transforms the egg into two contrasting textures in one neat package. The velvety yolk just begs to ooze out, while the white sets to a delicate yet firm consistency. Infuse these rich, runny eggs into your favorite dishes or enjoy straight up – the 45-minute egg is worth the wait!