Slow Poached egg

From the cook book -Sous vide at home by Lisa Fetterman. Sous vide slow poached eggs for optimal silky texture. Can be made ahead of time and refrigerated. Once take out of bath, chill In An Icebath For 10 Min. Will just need to reheat in 140* for 15min.

Author

Cassie Dumas

Prep Time: 00:00

Recipe Time: 01:00

Temperature : 145F / 62.8C

Ingredients

• Eggs
• Salt and pepper (to taste)

Directions

1. Set your Anova Sous Vide Precision Cooker to 145.0ºF / 62.8ºC.
2. Crack open over food or a bowl
3. salt and/or pepper to taste