Perfectly Runny Yolk Eggs

Anova Culinary

Author

Steve Frank

Prep Time: 00:00

Recipe Time: 00:14

Temperature : 167F / 75C

Ingredients

Directions

  1. Carefully lower egg(s) into 167F (75C) water and allow to cook for 14 minutes
  2. Quickly remove after 14 minutes and immediately submerge in an ice bath for 15 seconds to stop the egg(s) from continuing to cook
  3. Remove egg(s) from ice bath, carefully crack egg(s), add salt/pepper (with any preferred seasoning) to taste and serve

Finishing Steps

  1. Ice water bath for 15 seconds