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.
Recipe information
Total Time
40 minutes
Yield
Makes 6
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Recipe notes
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