63 Degrees Onsen Egg

Anova Culinary

Author

Jeanette Lee

Prep Time: 00:01

Recipe Time: 01:00

Temperature : 145.4F / 63C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 145.4ºF / 63.0ºC.
  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.
  3. Meanwhile, fill large bowl halfway with ice and water.
  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.

  1. To serve, crack eggs into individual bowls and season with salt and pepper. You May also use tamari soy sauce.
  2. Note: You can keep eggs in the fridge for up to 2 days.