Poaching an egg within the shell will create a perfectly shaped cooked egg. When we poach an egg the traditional way, some of the egg whites will remain in the cooking water, resulting in less than a perfect presentation.
- Pot of Water or Sous Vide Machine
- Temperature Probe
The 63 Degree Egg
Poach Eggs Inside Of The Shell
" What The Number 63 Represents "
The 63-degree egg has long been used in fine dining restaurants. It's simply beautiful in the world of egg cookery. When poaching eggs the traditional way, the whites get separated to some degree in the water. This affects the shape and presentation of the finished poached egg. When perfection is the goal, the 63-degree egg is king. While it is called the 63-degree egg, you don't have to dial in to 63 degrees.
If you like a more firm-textured egg white, increase the water by a few degrees.
A temperature of 65 degrees is good and would translate Fahrenheit to 149 degrees.
What is egg coagulation?
The simplest answer would be egg coagulation is the process of the protein strands in the egg tightening and coming together,, creating a network. This process begins at the temperature of 60C / 140F. Yet the rabbit hole goes a bit deeper. When the temperature reaches 60C / 140F, only 12% of the egg whites begin coagulating. The other major egg white structure, ovalbumin, makes up 54% of the egg white proteins and fully tightens at higher temperatures. Just like when boiling eggs, bring the water to a boil first. Boiling water happens at 212 degrees at sea level.
63 Degree Egg cookery makes this technique an amazing culinary observation.