Sous Vide \"Poached\" Eggs recipe

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Ingredients

4 large cold eggs
salt and ground black pepper to taste

Nutrition Info

71.5 calories
carbohydrate: 0.4 g
cholesterol: 186 mg
fat: 5 g
fiber: : -
protein: 6.3 g
saturatedFat: 1.5 g
servingSize: -
sodium: 108.8 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.

  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 over toast. Season with salt and pepper.

Recipe Yield

4 \"poached\" eggs

Recipe Note

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 method I find produces a perfectly set white with a runny yolk. Use a kitchen timer for precise results, not the timer on your immersion cooker. Fresh eggs have tighter whites and produce the best results.

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