Eggs : poached

Anova Culinary

Author

Gabriel GORGI

Prep Time: 00:20

Recipe Time: 00:11

Temperature : 167F / 75C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 75ºC / 167.0ºF
  2. 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.
  3. Remove the eggs exactly after 11 mins, disregard the counter on you Anova.
  4. Once removed, place the eggs in cold water for 1min to help stopping the cooking and to easily peal them.
  5. Ideally, use an egg hole puncher to form a hole in the shell. The poached egg should slip right out.

Finishing Steps