Few things are more lovely than a perfectly blanched egg. The rich, flavorful yolk and the savory taste of the gently wrapped white are really beautiful. When making boiled (or blanched) eggs, Subid started to get into the limelight. Compared to the traditional method, it is easy to cook and can be made even for beginners. You don't have to think about when to stir the water anymore. You don't have to worry about how to put the eggs in the pot or how to take them out. Now, if you know the exact time and temperature, you can get the perfect result. ChefSteps cooked 57 grams of eggs at 75 C, higher than traditional sovide egg recipes, for a shorter 13-minute period, resulting in a very similar result to traditional poached eggs. Rather, the surface of the white is smoother than the traditional egg cooked with a long-term soubid. Other chefs have found these similarities.. The most fascinating thing is this. With Soubid, you can achieve almost any desired result through fine time and temperature control. Whether your preference is soft-boiled, hard-boiled, moist or dry, Soubid can do anything. It's not that complicated. Just cook it with the skin.