Fearless Sous Vide Poached Eggs
Perfect poached eggs made easy using the sous vide method. These eggs feature consistently silky whites and creamy, runny yolks cooked precisely at 153°F for foolproof results every time.
Ingredients
- •6 whole large eggs
Cooking Instructions
- 1.
Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water. Turn on machine and heat water to 153°F. Not 155°F-not 150°F. 153°F.
10 min
- 2.
Gently lower eggs into water. (We like to put each one in a spoon and lower it in just to make sure it doesn't crack.) Cook 25 minutes.
25 min
- 3.
Transfer eggs to an ice bath and let cool. Transfer to an airtight container and chill; they'll keep in the fridge for about a week.
15 min
- 4.
When you want to eat one warm (though there is nothing wrong with eating a cold, poached egg), use sous vide machine set to 150°F or a small pot of hot water to heat it up for a few minutes. Then crack it into a bowl or small container so that you can drain off any water or floating albumin before you plate your pretty egg.
5 min
