I got a sous vide machine (a machine that precisely controls the temperature of water to get food cooked to the exact temperature you want). It's been fun to experiment so far and the first thing I wanted to master was the perfect soft boiled egg. As you can see from my notes below, it took a few tries but it came out successfully in the end!
46.5 degrees C
30 minutes: pulled egg too early - yolk was warm but whites were still translucent and uncooked
1 hr: egg whites are still transclucent
146 degrees F
45 minutes: egg whites cooked but still runny. yolk good consistency. Need to increase temperature a few degrees
148 degrees F
1 hour: egg yolk has custard like consistency but not very runny. Whites are mostly solid but still a little watery.
63 degrees C - Winner!
45 minutes: egg yolk is creamy but a little runny, egg yolks are slightly watery but mostly cooked.
Found this temp. from watching a lot of Top Chef. It's the perfect temp for the yolk and leaves a little bit of white but not a lot.
Keys for serving egg once done: make sure to use slotted spoon to remove any uncooked egg white. Shake the spoon a few time to really make sure the egg is "Clean".
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