Hi Julia, that's so weird. Do you have an instant read thermometer you can use to check the temperature of the water? When you say the "whites are liquid" are they transparent or have they turned white?

Hi Marc,
I used the Breville Joule stick, set the temp to 148 F, when it reached temp, i put in 5 large eggs. After 50 mins, the egg whites are still liquid. So shocked.
what do u think is wrong?

Hi Julia, that's the beauty of using a sous vide machine. It heats the water to the perfect temperature that you want your eggs to end up at, so you don't have to worry about the amount of water or how many eggs you add. The temperature will depend on how you want the yolks to turn out. 63°C will give you a creamy runny yolk and custardy white. 66°C will give you a fully set (but soft yolk) and custardy whites. I personally like mine between 64-65°C. As for time you need to give the eggs enough to reach the same temperature as the water so I usually let them go for 40 minutes but you have a fair amount of leeway here as the eggs won't exceed the temperature you have set for the water. So if you leave them there for hour they'll still be fine.

Thanks !

Hi Sahara, thank you so much for the kind words! I always like to have a batch of ramen eggs in the fridge because they're so versatile. They're also good in egg salad sandwiches, and I've been throwing them on leafy salads lately as well.

THANK YOU!
Despite living in NYC where I can get Chashu, there are busy days when I just want to use what I keep on hand, chicken stock, especially for an "urge cook" like myself. Your recipe makes this so doable.
I only had thought about ramen; your adding these eggs to potato salad made me yearn for my late spring picnic! And your site is amazing! Ingredients aren't difficult for me to get; your recipes and Especially your videos however, makes it easy and fun to elevate and expand my cuisine. Thanks again!

Hi Lynn, good question. There's a couple of things that can effect the location of the yolk. The first is that fresh eggs have very viscous albumen which envelops the yolks better. The tradeoff is that fresh eggs are harder to peel. For older eggs with thinner albumen you need to stir the eggs for the first few minutes of their cooking time. This will help the yolks end up in the center of the egg.

Hello Marc, thank you for the recipe. Question: how do you keep the yolk of the egg in the centre? Mine always turn out at the bottom 🙁

Thanks Cheryl, you're the second person to ask me in 2 days😆 They're made by a company called Iwaki but unfortunately I don't think they're available outside of Japan. I get them amazon.co.jp.

Hey Marc great recipe. I love those prep bowls with the spout. Where did you get those?