Perfect Sous Vide Eggs Recipes
Quick sous vide eggs that turn out to be perfect: set whites, rich and creamy yolks cooked in 13 minutes.
- sous vide precision cooker
- container for water bath
- Affix your sous vide precision cooker to a warm water bath and set the temperature to 165º F (74º C). Let water bath preheat.
- Carefully lower eggs into water bath, being careful not to crack. Set a timer for 14 minutes. Prepare an ice bath: fill a container large enough to cold all eggs halfway with ice then cover ice halfway with water.
- After 14 minutes, immediately remove eggs from water bath and transfer to prepared ice bath. Cool 3-5 minutes then drain, crack eggs, and slide cooked sous vide egg into a bowl or onto a plate, piece of toast, etc. Season with salt and pepper.
Rated : 5 from 5 votes
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