Sous Vide Poached Eggs
- Servings N/A
- Dish Side
- Time 13 minutes
- Skill Beginner
Sous Vide Eggs ingredients
Sous Vide Eggs
Preheat your circulator to 163°F (73°C).
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 access twine outside of the bath to create an anchor for the eggs.
Cook eggs in your preheated bath at 163°F (73°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.