Guga Foods Season 6 Episode 2 Sous Vide Egg Bites from Starbucks Experiment (8 Methods) / Sous Vide Egg Experiment - Opening Several Eggs at Different Temps

Sous vide cooking is becoming more and more popular in home kitchens and in restaurants. This is partially due to the convenience and precision of the sous vide cooking method. In this episode of Guga Foods, the focus is on creating perfect sous vide egg bites, similar to the ones sold at Starbucks. Eight different methods are used to find the ideal temperature and time for perfect egg bites, with each method varying slightly from the others.

The episode begins with Guga discussing the different temperatures and times he will be using in his experiment. He explains that the goal is to find the right combination of temperature and time to create egg bites that are soft, creamy, and perfectly cooked.

The first method involves cooking the eggs at 172 degrees Fahrenheit for 50 minutes. The resulting egg bites are a little overcooked and have a slightly grainy texture. Guga notes that this method may be good for those who like their eggs a little more well-done.

Method two uses a temperature of 175 degrees Fahrenheit for 50 minutes. These egg bites turn out much creamier and smoother than the previous method. Guga notes that these egg bites are closer to the desired texture, but still not quite perfect.

Method three introduces a change in the cooking time. The eggs are cooked at 172 degrees Fahrenheit for 90 minutes. The egg bites have a slightly denser texture, but they are still creamy and delicious. Guga notes that this method is an improvement over the first two, but still not quite ready.

In method four, Guga tries cooking the eggs at 176 degrees Fahrenheit for 45 minutes. The resulting egg bites are slightly overcooked and have a grainy texture. Guga notes that this method is not the best for those who prefer softer, creamier eggs.

Method five involves cooking the eggs at 175 degrees Fahrenheit for 90 minutes. These egg bites are the creamiest and smoothest yet. Guga notes that this method is the closest so far to the desired texture.

Method six introduces a big change in the cooking time. The eggs are cooked at 175 degrees Fahrenheit for 120 minutes. These egg bites have a denser texture than the previous ones, but they are still creamy and delicious. Guga notes that this method is a good way to get the desired texture if you have extra time.

Method seven involves cooking the eggs at 174 degrees Fahrenheit for 90 minutes. These egg bites have a slightly grainy texture, but are still softer and creamier than some of the other methods. Guga notes that this method is a good middle ground between the denser egg bites and the creamier ones.

The final method, method eight, involves cooking the eggs at a low temperature of 157 degrees Fahrenheit for 90 minutes. These egg bites are the softest and creamiest yet, with a texture that is perfectly smooth. Guga notes that this method is the winner, and that this is the ideal temperature and time for creating perfect sous vide egg bites.

In addition to the egg bite experiment, Guga also opens up several eggs that were cooked at different temperatures to show the varying textures at different temperatures. This provides a great visual aid for understanding how cooking temperature affects the final product.

Overall, this episode is a great resource for anyone looking to perfect their sous vide egg cooking skills. The eight different methods provide a wide range of options for finding the perfect temperature and time combination, and the visual demonstrations of egg textures at different temperatures are incredibly helpful.