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Sous Vide "Poached" Eggs

3

40 min

Sous Vide "Poached" Eggs

Sous Vide "Poached" Eggs Photo 1

Category

Egg appetizer

Time

40 min

Serving

4 persons

Calories

72

Rating

3.00★ (20)

Cuisine

Author: Victoria Buriak
These sous vide eggs have a perfectly set white with a runny yolk. Poached eggs are normally cooked directly in simmering water, but that can be tricky and lead to rubbery, messy eggs. I have tried different variations of times and temps, and this is the best method I have found. Fresh eggs have tighter whites and produce the best results.

Ingredients

  • eggs: 4 piece (cold)
  • pinch salt and freshly ground black pepper: 1 piece

Metric Conversion

Stages of cooking

Sous Vide "Poached" Eggs Photo 21
Sous Vide "Poached" Eggs Photo 32
Sous Vide "Poached" Eggs Photo 43
  1. Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions; allow 15 minutes for the water to heat.
    Sous Vide "Poached" Eggs Photo 2
  2. Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.
    Sous Vide "Poached" Eggs Photo 3
  3. Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or serve over toast. Season with salt and pepper.
    Sous Vide "Poached" Eggs Photo 4

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