Perfect Sous Vide Eggs Recipes

SOUS VIDE EGGS

Sous Vide Eggs image

Provided by Justin McChesney-Wachs

Time 13m

Number Of Ingredients 2

Ingredients

large very fresh cold eggs (as many as you want to cook)
kosher salt & freshly ground pepper for serving

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.

SOUS VIDE "POACHED" EGGS

Sous Vide

Poached eggs are normally cooked directly in simmering water, but that can be tricky and lead to rubbery, messy eggs. I have tried different variations of times and temps, and this is the method I find produces a perfectly set white with a runny yolk. Use a kitchen timer for precise results, not the timer on your immersion cooker. Fresh eggs have tighter whites and produce the best results.

Provided by France C

Categories Breakfast and Brunch Eggs

Time 21m

Yield 4

Number Of Ingredients 2

Ingredients

4 large cold eggs
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 108.8 mg, Sugar 0.4 g

PERFECT SOUS VIDE EGGS

Perfect Sous Vide Eggs image

Quick sous vide eggs that turn out to be perfect: set whites, rich and creamy yolks cooked in 15 minutes.

Provided by Cheryl Malik

Categories Basics

Time 30m

Number Of Ingredients 3

Ingredients

6 large eggs (any type)
salt (to taste)
pepper (to taste)

Steps:

Preheat large pot of water with sous vide immersion circulator to 165° Fahrenheit (74° Celsius). Pot should be deep enough that water level falls between minimum and maximum indicators on circulator.
Carefully place uncooked eggs directly into water bath, being careful not to crack shells. Set timer for 15 minutes and let eggs cook undisturbed.
After 15 minutes, immediately and carefully remove eggs from water bath. Place cooked eggs in ice bath and let eggs cool 3 to 5 minutes.
Once cool to touch, crack eggs into serving dishes, season with salt and pepper, and serve.

Nutrition Facts : Calories 72 kcal, Carbohydrate 1 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 186 mg, Sodium 71 mg, Sugar 1 g, ServingSize 1 egg, TransFat 1 g, UnsaturatedFat 3 g

SHERRY'S PERFECT SOUS VIDE EGGS

Sherry's Perfect Sous Vide Eggs image

Sous vide eggs with a just-solidified yolk and those elusive solid whites. Eggs are an excellent candidate for sous vide because you can get consistencies of yolk that are not possible otherwise. However, no matter what the pretty pictures in sous vide recipes show you, egg whites are a problem. They just don't get firmed up properly. This fixes that. The last time I fixed them for my girlfriend, she stopped me mid-sentence to say, 'These eggs are perfect!'

Provided by Ronald Hayden

Categories Breakfast and Brunch Eggs

Time 50m

Yield 6

Number Of Ingredients 1

Ingredients

6 eggs

Steps:

Prepare a heat-proof container of water with a sous vide cooker. Set temperature to 150 degrees F (66 degrees C).
Fill a bowl with enough ice water to cover eggs.
Fill a saucepan with water and bring to a boil. Add eggs to the boiling water and cook until whites are set, exactly 5 minutes. Move the eggs to the ice bath for at least 1 minute to stop the cooking.
Place eggs into the sous vide water bath; set timer for 40 minutes. Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 61.6 mg, Sugar 0.3 g

SOUS VIDE HARD-BOILED EGGS

Sous Vide Hard-Boiled Eggs image

If you don't like the dry yolks and rubbery whites in traditional hard-boiled eggs, try making them using your sous vide immersion cooker. The yolks come out super moist and tender and never discolored, which makes the added cook time well worth the wait! Use any number of eggs; the directions remain the same.

Provided by France C

Time 45m

Yield 6

Number Of Ingredients 1

Ingredients

6 large 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.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

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Perfect Sous Vide Eggs Recipes

SOUS VIDE EGGS

SOUS VIDE "POACHED" EGGS

PERFECT SOUS VIDE EGGS

Quick sous vide eggs that turn out to be perfect: set whites, rich and creamy yolks cooked in 15 minutes.

SHERRY'S PERFECT SOUS VIDE EGGS

SOUS VIDE HARD-BOILED EGGS

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