Perfect Poached Eggs

Perfect poached eggs every time! No bags, no fuss, just great eggs. Do them in batches and save for later, or poach them for a meal.

Sous vide made easier than ever.

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Step 1

Choose your eggs. I like to make a few at a time to save in the fridge for up to a week
Step 2

Place your sous vide in a pot of water, and get it up to temperature. I find 75 degrees Celsius or 167F to give great results. Eggs are cooked, but runny and creamy. If you prefer your eggs more set, feel free to experiment. Eggs below 75 will PASTEURISE not cook, so if you need pasteurised eggs for baking, you can do this too (65C)
Step 3

Using a slotted spoon, lower your eggs into the water bath and let them cook for 13 minutes
Step 4

After 13 minutes, remove the eggs from the water, and let them rest for about 2-3 minutes. Crack them open and enjoy!