Back to Basics - Perfect Sous Vide Poached Eggs | Recipe by sousvidetools.com
Back to Basics – Perfect Sous Vide Poached Eggs
- COOK TIME: 90 minutes
- PREP TIME: 5 minutes
- DIFFICULTY: Easy
- 1 to 12 large eggs
Are you wanting something to make you feel eggstatic? How about this eggscellent recipe to bat away the grey clouds and bring some sunshine into your life?! If the idea of sous vide scares you, try this simple recipe to kick start your adventure, which will guarantee perfection every time. Serve it on toast, with your favourite bangers, a splash of smoked salmon or dip your favourite soldiers into them……..delllliiicccciiiious!!
Makes up to 12 eggs
- Fill and preheat the water bath to 64C
- Put eggs, in their shells, directly onto the bottom perforated grill of the water oven.
- Cook for 60 to 90 minutes.
- Remove from the water oven and crack the egg directly onto whatever you’re having it with!
This method is foolproof and not absolutely time dependent once at least 45 minutes has passed. It is simply a matter of temperature, which should be adjusted up or down in single degree increments to get the yolk and white exactly as you like it. Once you do, you can dial it in and know that your eggs will always be just perfect according to your preferences.