Eggs : poached
Author
Gabriel GORGI
Prep Time: 00:20
Recipe Time: 00:11
Temperature :
167F / 75C
Ingredients
Directions
- Set your Anova Sous Vide Precision Cooker to 75ºC / 167.0ºF
- This recipe is time sensitive. You cannot let the eggs stay in the water bath more than the time needed. Add some vinaigre (half a cup) to your water to help pealing the eggshells later. The water has to reach the exact temperature before adding your eggs.
- Remove the eggs exactly after 11 mins, disregard the counter on you Anova.
- Once removed, place the eggs in cold water for 1min to help stopping the cooking and to easily peal them.
- Ideally, use an egg hole puncher to form a hole in the shell. The poached egg should slip right out.
Finishing Steps