Fearless Sous Vide Poached Eggs Recipes

SOUS VIDE "POACHED" EGGS

Steps:

• 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.
• 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 over toast. Season with salt and pepper.

SOUS VIDE EGGS

Steps:

• Pre-heat the sous vide water bath to 75° C / 167° F.
• Use a slotted spoon or spider to gently set the eggs at the bottom of the container.
• Cook for 13 minutes 30 seconds then remove and run under cold tap water for about 30 seconds OR into an ice bath for a few seconds until cool enough to be able to handle. Crack and transfer into small bowls or right on top of toast. Season with kosher salt & pepper.

THE BEST SOUS VIDE POACHED EGGS RECIPE

Steps:

• Set sous vide machine to 75C/167F. Once temperature is reached, gently place eggs in the bath for 14 minutes.
• Remove eggs from sous vide bath with tongs. Immediately place eggs into a bowl of ice water for 5 minutes.
• Once chilled, gently crack each egg over a slotted spoon to remove any excess runny whites. Place into individual bowls, or straight onto toast, shakshuka or whatever you are making! Season egg with salt and pepper to taste.

FEARLESS SOUS VIDE POACHED EGGS

Steps:

• 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.
• 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.
• 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.
• 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.

SOUS VIDE RICE BOWL | EPICURIOUS

Steps:

• Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water.
• Place rice, 1 tsp. butter, 1/2 tsp. salt, and 1/3 cup plus 1 Tbsp. water in a vacuum-sealable or freezer bag and gently shake to combine.
• Place carrot, lime juice, maple syrup, cumin, 1 tsp. butter, 1/4 tsp. salt, and 1/4 tsp. oil in another bag and gently shake to combine.
• Place mushrooms, cornstarch, tamari, remaining 1 tsp. oil, and a pinch of salt in third bag and gently shake to combine.
• Vacuum seal or partially close freezer bags, getting as much air out as possible to keep bags from floating, and place in water bath. If using freezer bags, push down into water until only the open edge of bag is exposed (this will push more air out of the bag) and fully close, using a wooden spoon or tongs to hold the vegetables below the water while sealing, as they're buoyant and want to float. Turn on machine and heat water to 190°F.
• Cook, turning mushrooms and carrots occasionally, which have a tendency to float, 35 minutes. If after 5-10 minutes, it looks like there's air in the freezer bags, open a corner and push the bags under water, sealing again when the air is displaced. You could also try to weigh them down, but the water is hot so it's kind of a pain.
• Remove bags from water and unseal. Transfer rice to a medium bowl and top with mushrooms. Pull carrots out of their liquid and reserve liquid in bag as a totally righteous sauce to pour over the finished dish.
• Top rice bowl with poached egg, scallions, shallots, peanuts, hot sauce if you're into it, and don't forget that you still have that reserved carrot sauce!

SOUS VIDE HARD-BOILED EGGS

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions. Once water is up to temp, slowly lower eggs into the water using a slotted spoon. Set timer for 40 minutes
• Remove eggs from water once timer is up and place in a large bowl. Slowly shake bowl around to gently crack the eggs. Cover with ice water to cool. Peel carefully under running water.