Print: Sous Vide "Poached" Eggs

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.

Prep

9 min

Cook

24 min

Servings

Difficulty

Hard

Ingredients

4 large cold eggs
1 pinch salt and freshly ground black pepper

Instructions

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.
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 serve over toast. Season with salt and pepper.

Nutrition per serving

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