Many people swear by the sous vide method of making eggs, but precise timing and temperature are required to get the egg to come out exactly how you’d like it. The Egg Calculator uses food science to help you get the right egg texture.
This ChefSteps calculator was developed by Douglas Baldwin, mathematician and author of Sous Vide for the Home Cook. It’s based on previous work by food chemists and uses an algorithm that predicts the viscosity of egg whites and yolks.
Despite the intricate work in creating the calculator, it’s quite easy to use. Select the texture you want from your egg white and the texture for your egg yolk and get the temperature and timing recommendations.
Perhaps there’s no other food that’s quite so hackable and loveable as eggs.