Sous Vide Egg (from America's Test Kitchen)

Alternate way to poach eggs in the shell using higher temperatures and shorter cook times. Source : https://youtu.be/jzTSyc6oRLg

Author

Ervin Sukardi

Prep Time: 00:10

Recipe Time: 00:12

Temperature : 167F / 75C

Ingredients

• Large eggs, fridge temperature, up to 16 at a time
• Salt and Pepper (optional)

Directions

1. Bring the water bath up to cooking temperature
2. Using a slotted spoon, gently but quickly lower the eggs into the water bath and cook for 12 minutes
3. Gently remove the eggs and put them into a water bath until cool to the touch

Finishing Steps

1. Crack the eggshell against a flat surface and place the poached egg on a piece of toast, in a bowl of noodles, on a salad, etc. Season with salt and pepper where appropriate.