Are you tired of the inconsistency with traditional poaching methods, where there’s always a noticeable difference in how much the yolk and white are cooked? The sous vide technique is here to save the day. With no need for boiling, making perfect poached eggs has never been easier. Whether you prefer to sous vide poached eggs in the shell or in a jar with water, this method guarantees consistent and delicious results every time.
Sous Vide Poached Egg
There is no going wrong with this delicious and decadent sous vide poached eggs.
Video
Equipment
- Tongs
- Spoon
Ingredients
- 4 each large eggs
Instructions
- Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete setup by securing the circulator tower to the sous vide container. And then, preheat the water bath to 145.4°F/63℃.
- When the target temperature is reached, gently lower the eggs into the water bath. Sous vide the eggs at 145.4°F/63℃ for 45 minutes.
- Carefully remove the egg from the water bath. Transfer the egg to a serving plate or a bowl.
- To serve, gently remove the eggshell from each of the eggs. We suggest serving roasted asparagus and crispy bacon.
Nutrition PER SERVING
Calories: 1kcalCarbohydrates: 0.01gProtein: 0.1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.04gCholesterol: 4mgSodium: 1mgPotassium: 1mgSugar: 0.003gVitamin A: 5IUCalcium: 1mgIron: 0.02mg
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
