Easy Poached Egg

Instead of cooking it at 63*C and then moving it to a pot of water, this recipe will make it a one stop.

Author

Melissa Zabora

Breakfast

Prep Time: 00:00

Recipe Time: 00:13

Temperature : 167F / 75C

Ingredients

• large very fresh cold eggs as many as you want to cook
• kosher salt & freshly ground pepper for serving

Directions

1. Pre-heat the sous vide water bath to 75° C / 167° F.
2. Use a slotted spoon or spider to gently set the eggs at the bottom of the container.
3. Cook for 13 minutes 30 seconds
4. Remove and run under cold tap water for about 30 seconds OR into an ice bath for a few seconds until cool enough to be able to handle.
5. Crack and transfer into small bowls or right on top of toast. Season with kosher salt & pepper.