63 Degrees Onsen Egg
Author
Jeanette Lee
Prep Time: 00:01
Recipe Time: 01:00
Temperature :
145.4F / 63C
Ingredients
Directions
- Set your Anova Sous Vide Precision Cooker to 145.4ºF / 63.0ºC.
- 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.
- Meanwhile, fill large bowl halfway with ice and water.
- 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.
- To serve, crack eggs into individual bowls and season with salt and pepper. You May also use tamari soy sauce.
- Note: You can keep eggs in the fridge for up to 2 days.