Sous Vide Soft Boiled Eggs Recipes

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SOUS VIDE SOFT BOILED EGGS RECIPE [SIP BITE GO]



Sous Vide Soft Boiled Eggs Recipe [Sip Bite Go] image

In this guide to sous vide soft boiled eggs to be one of the easiest things to make when it comes to sous vide breakfast recipes. Since these cook in the shell and are ready to be served straight out of the sous vide bath, you don't need much to make them. Get the right time and temp for sous vide eggs soft boiled and enjoy them over and over again.

Provided by Jenna Passaro

Categories     Breakfast     Brunch

Number Of Ingredients 1

4 eggs

Steps:

  • Preheat sous vide machine to 194ºF.
  • When sous vide bath is ready, add eggs (in shelland sous vide at 194ºF for 9 minutes.
  • When done, transfer eggs to an ice bath to stop the cooking process for 5 minutes. Peel the eggs and slice in half or leave whole for plating.

Nutrition Facts : ServingSize 1 g, Calories 63 kcal, Carbohydrate 1 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 164 mg, Sodium 62 mg, Sugar 1 g

SOUS-VIDE SOFT-BOILED EGGS RECIPE



Sous-Vide Soft-Boiled Eggs Recipe image

Tight, clean whites that peel nicely with a molten golden-yolked core.

Provided by J. Kenji López-Alt

Categories     Lunch     Dinner     Brunch     Breakfast

Time 45m

Number Of Ingredients 1

1 to 12 large eggs

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.

Nutrition Facts : Calories 72 kcal, Carbohydrate 0 g, Cholesterol 186 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, Sodium 71 mg, Sugar 0 g, Fat 5 g, ServingSize Makes 1 to 12 eggs, UnsaturatedFat 0 g

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

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

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

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

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

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.

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