Sherrys Perfect Sous Vide Eggs Recipes
SHERRY'S PERFECT SOUS VIDE EGGS
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
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 "POACHED" EGGS
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
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
SHERRY'S PERFECT SOUS VIDE EGGS
Sous vide soft-boiled 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 impossible otherwise. However, no matter what the pretty pictures in sous vide recipes show you, egg whites are a problem. They just don't firm up properly. This recipe fixes that. The last time I made these for my girlfriend, she stopped me mid-sentence to say, "These eggs are perfect!"
Provided by Ronald Hayden
Categories Breakfast Eggs
Time 50m
Yield 6
Number Of Ingredients 1
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; set aside.
- Fill a saucepan with water and bring to a boil. Add eggs to boiling water and cook until whites are set, exactly 5 minutes. Transfer eggs to the ice bath to stop the cooking process, at least 1 minute.
- Place eggs into the sous vide water bath; set a 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
SHERRY'S PERFECT SOUS VIDE EGGS
Sous vide soft-boiled 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 impossible otherwise. However, no matter what the pretty pictures in sous vide recipes show you, egg whites are a problem. They just don't firm up properly. This recipe fixes that. The last time I made these for my girlfriend, she stopped me mid-sentence to say, "These eggs are perfect!"
Provided by Ronald Hayden
Categories Breakfast Eggs
Time 50m
Yield 6
Number Of Ingredients 1
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; set aside.
- Fill a saucepan with water and bring to a boil. Add eggs to boiling water and cook until whites are set, exactly 5 minutes. Transfer eggs to the ice bath to stop the cooking process, at least 1 minute.
- Place eggs into the sous vide water bath; set a 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
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