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Sous Vide Poached Eggs

  • Servings N/A
  • Dish Side
  • Time 13 minutes
  • Skill Beginner

Ingredients

Sous Vide Eggs ingredients

Raw large Grade A eggs

Equipment

Cheesecloth
Small Roasting Rack
Fryer Basket
Small Sauce Pot
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Parts

Sous Vide Eggs

Step

Preheat your circulator to 163°F (73°C).

Step

Place your eggs in a cheesecloth pouch, fryer basket, or small roasting rack to stabilize the eggs to prevent breaking in the bath.

Step

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.

Step

Cook eggs in your preheated bath at 163°F (73°C) for 13 minutes.

Step

Once cooked, shock in ice water immediately.

Step

In a small pot, simmer water on medium heat.

Step

Gently crack your egg into a small bowl. Using a spoon, gently spoon the egg and place into simmering water to poach.

Step

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.

Step

Poach until desired egg consistency. Fish out the egg using a slotted spoon, making sure to drain excess water.

Step

Plate as needed.