Perfect 63°C Sous Vide Egg Recipe | Runny Yolk & Restaurant Style Technique
0:39
YouTubeArfatul Islam
Perfect 63°C Sous Vide Egg Recipe | Runny Yolk & Restaurant Style Technique
Most chefs guard this technique. I am giving it to you for free. 63°C for 45 minutes in a sous vide bath gives you a white that is just set and a yolk that stays completely liquid — that deep amber colour you see is what perfect temperature control looks like. No guessing. No overcooking. Pure precision. Watch the full technique above and ...
1.3K views1 month ago
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