Can we talk about sous vide eggs that turn into gray mush at 2 hours

I finally tried a 2 hour bath at 167F for a catering event in Denver last month. The texture was like wet cardboard dust, not creamy at all. I thought longer meant better, but that ruined 36 eggs for a brunch popup. Anyone else stick to the 45 minute window and deal with the hassle, or did I just get a bad batch of water chemistry?

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sean_perry1mo ago

No cap, this is just how everything works in the kitchen. People always assume more time or more heat means better results, but it's like leaving a steak in the oven overnight because you thought slow cooking was the move. Same energy as scalding milk for a latte when you just wanted it warm. That gray mush is basically the food version of overthinking a text message, you draft it for two hours and it comes out worse than the quick reply. Rule of thumb I learned the hard way: respect the timer and trust the recipe, not your gut about making it "extra.

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