The Cuisine Solutions Blog - Out of the Bag

How to upgrade your brunch game, just in time for Easter.

How to upgrade your brunch game, just in time for Easter.

The main advantage of sous-vide lies in the control of time and temperature. Its beauty stems from the fact that playing with these can produce any desired outcome - whether you like your egg runny or firm. Lucky for you, we’ve done the work so you can take the credit.

45 Minute Egg

Nature was generous enough to seal eggs inside their own packaging – the shell - so there is no need for sous-vide pouches. All you need to do is gently drop your whole egg in a water bath for 45 minutes at 63.2°C (yes, that’s the magic number!). The egg will be pasteurized (meaning it’s completely safe!). The yolk will still be fluid but thicker than its raw state. Add a pinch of flaky salt and pepper and enjoy it over toast or even a bowl of your favorite pasta! 

With this texture, you can also use it in the same application you would use a raw egg such as mayonnaise. And we’ve got you covered with our Chief Scientist, Bruno Goussault’s recipe. 



1 Whole Egg
1 Tbsp Strong Mustard
Dash Cider Vinegar
Drizzle Peanut Oil
Pinch Salt & Pepper

1. Cook the egg yolk at 63.2 °C for 45 minutes.
2. Cool the cooked egg yolk at room temperature.
3. Mix the cooled egg yolk with a tablespoon of strong mustard, a
dash of cider vinegar, a pinch of salt and pepper.
4. Add a drizzle of peanut oil and beat ingredients together.
5. Continuously drizzle oil in the mixture while continuing to beat,
until obtaining the desired consistency and taste. It is important to
know that the stronger the beat, the thicker the mayonnaise, on the
other side, a smooth motion will result in a creamy texture. The
intensity of flavor depends on the quality of the oil used, (it is
preferable to have a flavorful mayonnaise if used alone versus a more
neutral taste is preferable when used with derived sauces).
But wait! We’ve got more secrets to share with you.
90 Minute Egg
With a cooking time of 90 minutes at 63.2 °C, the yolk is much thicker, resembling modeling clay. The texture of the egg white from the 45 minutes to the 90 minutes has not changed much but it’s the egg yolk that continues to change in texture. The 90 minute egg is also pasteurized.  Since the egg is thicker, it may not have the same application as the 45 minute egg, but that’s up to you to decide! We suggest cracking it directly over your spring salad. 


Interested in learning more about the sous-vide technique? Take an online Advanced Sous-Vide Meat & Poultry course

comments powered by Disqus