Eggs : poached
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Ingredients for 0
Eggs
Vinaigre
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 75ºC / 167.0ºF
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Step 2
This recipe is time sensitive. You cannot let the eggs stay in the water bath more than the time needed. Add some vinaigre (half a cup) to your water to help pealing the eggshells later. The water has to reach the exact temperature before adding your eggs.
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Step 3
Remove the eggs exactly after 11 mins, disregard the counter on you Anova.
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Step 4
Once removed, place the eggs in cold water for 1min to help stopping the cooking and to easily peal them.
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Step 5
Ideally, use an egg hole puncher to form a hole in the shell. The poached egg should slip right out.