Quick Poached Eggs

Anova Culinary

Author

Michael Siegel

Prep Time: 00:00

Recipe Time: 00:14

Temperature : 167F / 75C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 167.0ºF / 75.0ºC.
  2. Using slotted spoon, gently lower eggs into prepared water bath, cover, and cook for 13-14 minutes.
  3. While eggs are cooking fill large bowl halfway with ice and water.
  4. Using slotted spoon, transfer eggs to ice bath and let sit until cool enough to handle, about 1 minute.
  5. To serve, crack eggs into individual bowls and season with salt and pepper.

Finishing Spices

  1. Sprinkle with salt, pepper or paprika as desired.