Sous Vide Poached Eggs
One of the huge time-saving techniques Chef Rosendale used at the Greenbrier was cooking poached eggs using the sous vide method. Many people have a sous vide egg recipe, but we often find that the eggs are undercooked and do not have as appealing of a texture as a traditional poached egg. You will find in this recipe the temperature is a little higher and a little shorter to give you a firmer set egg that is ideal for dishes such as Eggs Benedict.
- Servings N/A
- Dish Side
- Time 13 minutes
- Skill Beginner
Sous Vide Eggs ingredients
Sous Vide Eggs
In a suitable container (Cambro works well), add enough water for your sous vide bath. Preheat your immersion circulator to 163 degrees F (73 degrees C) and place in your water bath.
Place your eggs in a cheesecloth pouch, fryer basket, or small roasting rack to stabilize the eggs and prevent breaking in the bath. If using a cheesecloth, lay out one layer and create a pouch for the eggs. Tie the top with twine, then use some excess twine outside of the bath to create an anchor for the eggs.
Cook eggs in your preheated sous vide bath at 163 degrees F (73 degrees C) for 13 minutes.
Once cooked, shock in ice water immediately.
In a small pot, simmer water on medium heat.
Gently crack your egg into a small bowl. Using a spoon, gently spoon the egg and place into the simmering water to poach.
Swirl the water in the pan occasionally to ensure the eggs are not sticking to the bottom of the pot and becoming flat on one side.
Poach until desired egg consistency. Fish out the egg using a slotted spoon, making sure to drain excess water.
Plate as desired.
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