Ah, the humble egg—nature’s masterpiece wrapped in a fragile shell. Who would’ve thought that dunking them in a warm bath—a sous vide, as the French say—could transform them into silky, yolky perfection? It’s like discovering a new dimension in breakfast, one where mornings are suddenly brighter and, dare I say, a smidge more luxurious.
Steps
- Fill a large pot with water and attach a sous vide immersion cooker. Set the device to 167°F (75°C) and allow about 15 minutes for the water to reach the desired temperature.
- Carefully lower the eggs into the heated water using a slotted spoon. Start a kitchen timer for 13 minutes as soon as the eggs are submerged.
- Once the timer goes off, remove the eggs from the water and let them cool for 3 minutes. Crack the eggs gently around the middle and peel off the top half of the shell. Serve the eggs in a small bowl or over toast, and season with salt and pepper.
- For a make-ahead option, immediately place the cooked eggs in an ice bath to cool, then refrigerate them in a sealed container for up to 5 days. To reheat, fill a coffee mug with water and microwave for 1 minute, then let the egg sit in the water for 12 to 15 minutes before serving.
Ingredients
- 4 large eggs, chilled
- A pinch of salt
- Freshly ground black pepper
Nutritional Values
Calories: 288 | Total Fat: 20g | Saturated Fat: 8g | Cholesterol: 744mg | Sodium: 436mg | Total Carbohydrate: 0g | Total Sugars: 0g | Protein: 24g | Calcium: 108mg | Iron: 4mg | Potassium: 268mg
FAQ
- What is the ideal temperature for sous vide poached eggs?
- The recommended temperature for sous vide poached eggs is 167 degrees Fahrenheit (75 degrees Celsius).
- How long should sous vide poached eggs be cooked?
- The eggs should be cooked for 13 minutes once the water has reached the desired temperature.
- Can sous vide poached eggs be prepared in advance?
- Yes, you can prepare sous vide poached eggs up to 5 days in advance. After cooking, immediately cool them in an ice bath and then store them in a sealed container in the refrigerator.
- How can I reheat sous vide poached eggs?
- To reheat, fill a coffee mug with water and microwave it for 1 minute. Place the egg inside and let it sit for 12 to 15 minutes before serving.
- Why might my sous vide poached eggs not turn out as expected?
- Variations in immersion cookers can cause temperature discrepancies, so you may need to adjust the cooking time by adding or subtracting a minute. Additionally, using more than four eggs might require extending the cooking time by 30 to 60 seconds.
Tips
- Use a Kitchen Timer: Ensure precision by using a separate kitchen timer rather than relying on the timer of your immersion cooker. The water temperature may drop when you add cold eggs, delaying the countdown and potentially leading to overcooked eggs.
- Adjust Cooking Time for More Eggs: If you’re cooking more than four eggs at once, consider adding 30 to 60 seconds to the cooking time to ensure all eggs are perfectly done.
- Make Eggs Ahead of Time: Prepare the sous vide eggs up to five days in advance. After cooking, immediately cool them in an ice bath and store them in a sealed container in the fridge. When needed, reheat by placing the egg in hot water for 12 to 15 minutes.
- Experiment with Timing: Immersion cookers can vary slightly in temperature accuracy, so you might need to tweak the cooking time by a minute either way to achieve your preferred egg consistency.
Equipment
- Sous vide immersion cooker
- Large pot (if you do not have one large enough already)
- Slotted spoon (if you do not already have one)
