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Although sous vide literally means under vacuum in French, the defining feature of the sous vide method is not packaging or vacuum sealing; it is accurate temperature control.
We cook a egg (extra large) at a high temperature (167 Â°F / 75 Â°C) for a short amount of time (13 minutes), rather than at equilibrium temp for longer, to create a firm egg white that's very similar to a traditionally poached egg.ut the beauty is this: With sous vide, you can play with different times and temperatures to produce nearly any desired outcome. Whether you like your eggs runny, firm, thick, or hard-boiled, sous vide gets the job done.