Sous vide eggs with a perfectly set white and a runny yolk; this foolproof recipe might become your go-to method for perfectly poached eggs.
Preparation Time
5 mins
Cooking Time
30 mins
Total Time
35 mins
Calories
72 Calories
Recipe Instructions
Step 1
Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.
Step 2
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.
Step 3
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.