Immersion circulators provide an incredible quantity of management over how we prepare dinner eggs, making it attainable to take care of distinct water temperatures over lengthy durations of time. Within the chart at left, we see what occurs to a big egg cooked for precisely 40 minutes at a variety of temperatures. On the low finish, the egg cooked at 130°F (54.4°C) seems uncooked, but when held at this temperature for a number of hours, it will likely be pasteurized, which means you should use it to make mayo or a basic Caesar salad dressing with out worry of salmonella. Because the temperature goes up, the whites start to set increasingly, till, at about 145°F (62.8°C), you lastly obtain pretty stable whites and a runny yolk. At larger temperatures, the yolk and whites set increasingly absolutely, till you find yourself with an egg that is fully agency all through.