63 Degrees Onsen Egg
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Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 1
Egg
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 145.4ºF / 63.0ºC.
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Step 2
When your Sous Vide has reached 63 Degrees Celsius, use a slotted spoon and gently lower eggs into prepared water bath and cook for 1 hour.
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Step 3
Meanwhile, fill large bowl halfway with ice and water.
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Step 4
Use a slotted spoon and transfer the cooked eggs to the ice bath and let them sit until they are cool enough to handle, about 1 to 2 minutes.
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Step 0
To serve, crack eggs into individual bowls and season with salt and pepper. You May also use tamari soy sauce.
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Step 1
Note: You can keep eggs in the fridge for up to 2 days.