Fearless Sous Vide Poached Eggs Recipes

SOUS VIDE "POACHED" EGGS

Steps:

• 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.
• Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.
• 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 over toast. Season with salt and pepper.

THE BEST SOUS VIDE POACHED EGGS RECIPE

Steps:

• Set sous vide machine to 75C/167F. Once temperature is reached, gently place eggs in the bath for 14 minutes.
• Remove eggs from sous vide bath with tongs. Immediately place eggs into a bowl of ice water for 5 minutes.
• Once chilled, gently crack each egg over a slotted spoon to remove any excess runny whites. Place into individual bowls, or straight onto toast, shakshuka or whatever you are making! Season egg with salt and pepper to taste.

FEARLESS SOUS VIDE POACHED EGGS

Steps:

• Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water. Turn on machine and heat water to 153°F. Not 155°F-not 150°F. 153°F.
• Gently lower eggs into water. (We like to put each one in a spoon and lower it in just to make sure it doesn't crack.) Cook 25 minutes.
• Transfer eggs to an ice bath and let cool. Transfer to an airtight container and chill; they'll keep in the fridge for about a week.
• When you want to eat one warm (though there is nothing wrong with eating a cold, poached egg), use sous vide machine set to 150°F or a small pot of hot water to heat it up for a few minutes. Then crack it into a bowl or small container so that you can drain off any water or floating albumin before you plate your pretty egg.