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Tomorrow morning I want to try a soft-boiled ostrich egg in my sous-vide cooker at a temperature of 65°C. Does somebody know how long the egg has to stay in the sous-vide cooker? I've found an online calculator which says 1h40min. Do you think that's enough time? I'am a little bit skeptical. :D

CaptainC
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  • The duplicate I suggest provides an answer that uses sous vide, however, I'm not sure it is a satisfactory response. 65C seems too high for traditional soft boiled. See: http://cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/. Also, there are calculators to determine how long it would take for the center of a sphere (I know not exactly a sphere) of a given size to reach temp. in sous vide. I would find one of those to zero in on time. – moscafj Sep 07 '18 at 18:43

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