Photo: Tom Fisk

What is a one hour egg?

Typically, sous vide eggs are cooked at a low temperature (about 145°F/63°C) for at least 1 hour. This will give you yolks that are slightly thickened but still runny and barely set whites.

splendidtable.org - Sous Vide Soft-Poached Eggs | The Splendid Table

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Yield: 1 to 16 eggs

Time: 15 minutes total

Eggs are the poster child for sous vide cooking: The technique produces eggs with unique texture, and the method is hands-off and easily scalable. Typically, sous vide eggs are cooked at a low temperature (about 145°F/63°C) for at least 1 hour. This will give you yolks that are slightly thickened but still runny and barely set whites. Still, we found the texture of the whites to be too loose at this temperature range, most of them running off when we cracked into the eggs. Some recipes call for cracking these “63-degree eggs” into simmering water to better set the whites. We wanted to ditch that finishing step but still produce a solid poached egg, so instead we opted for cooking at a higher temperature for a shorter time to set more of the loose whites. While there is still some loose white that will run off after cracking the egg, this method produces something much closer to a traditional poached egg—right out of the shell! And with the ability to make these eggs ahead of time, this method is perfect for the brunch crowd. Be sure to use large eggs that have no cracks and are cold from the refrigerator. Serve with crusty bread or toast. Fresher eggs have tighter whites and are better suited for this recipe. Eggs can be cooked, chilled in an ice bath for 10 minutes, and refrigerated for up to five days. To reheat, lower eggs into water bath set to 140°F/60°C and cook until heated through, at least 15 minutes or up to 1 hour, then crack into bowls as directed.

Ingredients

1-16 large eggs

Salt and pepper

Directions

1. Using sous vide circulator, bring 4-inches water to 167°F/75°C in 7-quart Dutch oven or Lexan container. Using slotted spoon, gently lower eggs into prepared water bath, cover, and cook for 12 minutes. 2. Meanwhile, fill large bowl halfway with ice and water. Using slotted spoon, transfer eggs to ice bath and let sit until cool enough to handle, about 1 minute. To serve, crack eggs into individual bowls and season with salt and pepper.

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What happens if you leave an egg in vinegar for a week?

If you soak an egg in vinegar the eggshell will absorb the acid and break down, or dissolve. The calcium carbonate will become carbon dioxide gas, which will go into the air. What is left is the soft tissue that lined the inside of the eggshell. It will bounce!

indypl.org - Science Experiment: Acids - Bouncing Egg - Indianapolis Public Library

Vinegar is an acid. Eggshells are made of calcium carbonate. If you soak an egg in vinegar the eggshell will absorb the acid and break down, or dissolve. The calcium carbonate will become carbon dioxide gas, which will go into the air. What is left is the soft tissue that lined the inside of the eggshell. It will bounce! Science Experiment Idea: Make three bouncing eggs. Soak one egg in vinegar for 24 hours (1 day), one egg for 48 hours (2 days) and one egg for 72 hours (3 days). How do the eggs look when done soaking? How does each egg behave when you try to bounce it? Hint: BOUNCE OUTSIDE!

Websites, Activities & Printables:

You can also ask a math and science expert for homework help by calling the Ask Rose Homework Hotline. They provide FREE math and science homework help to Indiana students in grades 6-12.

Books:

Use your indyPL Library Card to check out books about Chemistry at any of our locations, or check out e-books and e-audiobooks from home right to your device. If you have never used Axis 360 or OverDrive before, you can learn how to use them for both e-books and audiobooks.

Chemistry e-books and audiobooks from Axis 360 Kids

Chemistry e-books and audiobooks from Overdrive Kids

Need help? Ask a Library staff member at any of our locations or call, text, or email Ask-a-Librarian. The Tinker Station helpline at (317) 275-4500 is also available. It is staffed by device experts who can answer questions about how to read, watch and listen on a PC, tablet or phone.

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