Sous Vide “Poached” Eggs
Achieve flawlessly cooked sous vide eggs featuring an impeccably set egg white and a lusciously runny yolk. While traditional poached eggs can be challenging, often resulting in overcooked or messy eggs, I've experimented with various time and temperature combinations, and this method stands out as the most reliable. It's worth noting that using fresh eggs with firmer whites yields the finest outcomes.
Ingredients
- 4 large cold eggs
- 1 pinch salt and freshly ground black pepper
Instructions
- 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.
- Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.
- 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.
Notes
Use a kitchen timer for precise results, not the timer on your immersion cooker since once you put the cold eggs in the water, the water temperature will drop and the immersion cooker timer will not start counting down until the water temperature is back up to temp again. This can lead to overcooking.
Because immersion cookers can vary by a degree or two, you may need to play around with the time by adding or subtracting a minute. For more than 4 eggs, you may need to add 30 to 60 seconds.
Make-Ahead Option:
Sous vide “poached” eggs can be made up to 5 days ahead of time for busy weekday mornings. When done poaching, immediately plunge into an ice bath, cool, then refrigerate in a sealed container. To reheat, fill a coffee mug 3/4 full with water and microwave for 1 minute. Place egg inside and let sit for 12 to 15 minutes before serving.Nutrition
Calories: 72kcalProtein: 6gFat: 5gSaturated Fat: 2gCholesterol: 186mgSodium: 109mgPotassium: 67mgCalcium: 27mgIron: 1mg
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