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.

• Preparation Time: 5 mins
• Cooking Time: 30 mins
• Total Time: 35 mins
• Calories: 72 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 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.