Sous Vide Soft Boiled Eggs Recipe Sip Bite Go

SOUS-VIDE SOFT-BOILED EGGS RECIPE

Steps:

• Adjust sous-vide cooker to 143°F (61.7°C). Alternatively, fill a large beer cooler with hot water and use a kettle of boiling water to adjust heat to 146°F (63.3°C). Prepare an ice bath. Bring a large pot of water to a boil over high heat. Gently lower eggs into water using a metal spider or fine-mesh strainer. Cook for exactly 3 minutes then immediately transfer eggs to ice bath and let chill for 1 minute. Transfer to sous-vide cooker and cook for 45 minutes. Serve immediately or cool and store in the refrigerator for up to 3 days. Reheat in sous-vide cooker at 135°F (57.2°C) for 30 minutes to serve.

SHERRY'S PERFECT SOUS VIDE 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.

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.