Poached Eggs

Poaching an egg with a sous-vide. With the help of a sous-vide you make the perfect poached egg every time.

Author

Danny Styns

Prep Time: 00:13

Recipe Time: 00:13

Temperature : 167F / 75C

Ingredients

• 2 eggs per person

Directions

1. Use your sous vide tray or place your sous vide bet in a pan with water and heat the water to 75 ° C. Place your eggs carefully, with eggshell, in the pan and let them circulate gently for 15 minutes. You then have a poached egg with a solid exterior and liquid egg yolk. You can of course adjust the time to your own preference.

Finishing Steps

1. Remove the eggs from the sous vide and Put them in fresh cold water (so they stop cooking in their shell). Let sit until cold enough to handle (about 30 seconds).
2. Break off the tip. Then slide the poached egg out of the shell.