Sous Vide Poached Egg Recipe | Recipe Hub 97

 Sous Vide Poached Egg Recipe

Sous vide poached eggs are incredibly easy to make and result in perfectly cooked eggs with a velvety texture. Here's a simple recipe for sous vide poached eggs:

Ingredients:

• Eggs (as many as you want to cook)
• Salt and pepper (optional, for serving)
• Optional: toppings like chives, hot sauce, or grated cheese

Equipment:

• Sous vide immersion circulator
• Water bath/container
• Slotted spoon

Instructions:

1. Set Up Sous Vide:

   • Fill a large container or pot with water and attach your sous vide immersion circulator. Preheat the water to 75°C (167°F).

2. Prepare the Eggs:

   • Place the eggs directly from the fridge into the preheated water bath. There's no need to place them in a bag; you can cook them directly in the shell.

3. Cook the Eggs:

   • Let the eggs cook in the water bath for 13 minutes. This will result in a set white and a runny yolk. If you prefer your yolk slightly thicker, you can increase the cooking time to up to 15 minutes.

4. Remove the Eggs:

   • Use a slotted spoon to carefully remove the eggs from the water bath.

5. Crack and Serve:

   • Gently crack each egg over a bowl, allowing the egg to slide out. Be careful, as the whites will be delicate.
   • Season with salt and pepper, and add any additional toppings you like.

Tips:

• Freshness: Use the freshest eggs you can find for the best results. Fresher eggs tend to have firmer whites and will hold their shape better.
• Adjust Cooking Time: If you prefer a more custard-like yolk, you can experiment with slightly lower temperatures (around 73°C/163°F) and longer cooking times.
• Ice Bath (Optional): If you're not serving the eggs immediately, you can transfer them to an ice bath after cooking to stop the cooking process. Reheat them in the sous vide bath for about 1 minute before serving.

Sous vide poached eggs are versatile and can be served on toast, in salads, or as part of a brunch spread. Enjoy your perfectly poached eggs.