Easy Poached Egg
Breakfast
Shop Anova
Anova
Pro-level cooking techniques made simple.
Ingredients for 0
large very fresh cold eggs as many as you want to cook
kosher salt & freshly ground pepper for serving
Directions
-
Step 1
Pre-heat the sous vide water bath to 75° C / 167° F.
-
Step 2
Use a slotted spoon or spider to gently set the eggs at the bottom of the container.
-
Step 3
Cook for 13 minutes 30 seconds
-
Step 4
Remove and run under cold tap water for about 30 seconds OR into an ice bath for a few seconds until cool enough to be able to handle.
-
Step 5
Crack and transfer into small bowls or right on top of toast. Season with kosher salt & pepper.
-
-
Step 0