Sous Vide Essentials In The Shell Poached Egg Recipes
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.
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
FEARLESS SOUS VIDE POACHED EGGS
Meet the easiest way to poach eggs-just drop 'em right into a sous vide water bath. The texture is different than your standard poached egg; it's creamy and custardy throughout both the yolk and white. This recipe makes six eggs, but you could use any number of eggs you like! The ratio for the outcome is 1:1, meaning that for every egg you put in, you get a cooked one out.
Provided by Tyler Kord
Categories Egg Poach Soy Free Peanut Free Wheat/Gluten-Free
Yield Makes 6
Number Of Ingredients 1
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.
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.
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