63ºC egg with mirin soy sauce base

This recipe is so easy with an Anova Sous Vide Precision Cooker. Just gently place the egg in the water set to 146ºF and let it cook for 45 minutes. A soft boiled egg is perfect with toast, but we like to put them on just about everything we eat (seriously).

Author

Nathan Lee

Prep Time: 00:00

Recipe Time: 00:45

Temperature : 145.4F / 63C

Ingredients

• Soy sauce
• Mirin
• Sugar
• Hot water
• Egg

Directions

1. Set your Anova Sous Vide Precision Cooker to 63ºC / 145.4ºF
2. Using a slotted spoon, gently place the eggs in the water bath. Set the timer for 45minutes or 1 hour (only tried this method so idek about 45min).
3. When the timer goes off, gently remove the eggs from the water bath using a slotted spoon. Serve immediately or transfer to an ice bath and chill for 20 minutes if serving later.
4. To re-heat, place in 135°F water for 10 minutes.
5. For the soy sauce base; combine soy sauce, mirin, sugar and hot water to dilute the sugar (Remember to make it not too sweet or salty as it will be hard to consume)

Finishing Steps