Sous Vide Essentials In The Shell Poached Egg 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

FEARLESS SOUS VIDE POACHED EGGS

Fearless Sous Vide Poached Eggs image

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

Ingredients

6 large 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.

THE BEST SOUS VIDE POACHED EGGS RECIPE

The Best Sous Vide Poached Eggs Recipe image

Provided by Jason Veselak

Categories Breakfast

Time 19m

Number Of Ingredients 2

Ingredients

4 large eggs
salt and pepper to taste

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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