For optimal results, use the freshest eggs possible, as their whites are firmer and yield the best texture. Adjust seasoning according to personal preference. Serve immediately for the most delightful culinary experience.
Sous Vide "Poached" Eggs
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PREP TIME5 mins
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COOK TIME30 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS63
Experience the epitome of egg perfection with these sous vide "poached" eggs. Achieve a velvety, runny yolk embraced by a flawlessly set white, surpassing traditional poaching methods. Say goodbye to rubbery mishaps and hello to culinary elegance!
Ingridients
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Nutrition
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Carbohydrate0 g
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Cholesterol186 mg
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Protein6 g
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Saturated Fat2 g
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Sodium109 mg
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Sugar0 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 15 mins Prepare the Water Bath: Fill a large pot with water and insert a sous vide immersion circulator. Set the temperature to 167°F (75°C) and allow approximately 15 minutes for the water to reach the desired temperature.
02 Step
Recipe View 13 mins Submerge the Eggs: Gently lower the cold eggs into the preheated water bath using a slotted spoon. Initiate a kitchen timer immediately for precisely 13 minutes.
03 Step
Recipe View 3 mins Cool and Serve: Once the timer elapses, carefully remove the eggs from the water and let them cool for 3 minutes. Gently crack each egg around its center, peel back the top half of the shell, and gracefully slide the egg into a small bowl or directly onto your preferred serving dish (such as toast). Season to taste with sea salt and freshly ground black pepper.
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Samantha Lockman
May 6, 2025The timing is spot-on. I've made these several times and they always turn out consistently amazing.
Vivianne Runteadams
Mar 9, 2025I was skeptical at first, but the sous vide method made it foolproof. My brunch guests were very impressed.
Elisha Thiel
Nov 16, 2024These eggs were absolutely perfect! The yolk was so creamy and the white was cooked just right. So much easier than traditional poaching!