Sous Vide Eggs Four Ways
(97)
Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...
Want perfect eggs? This is the recipe for you! 4 different time and temperatures and 4 different eggs. 145°F/ 62.7°C for 1 hour results in a loose white and very creamy yolk. 147°F / 63.9·C for 1 hour gets you a set white with a spreadable fudge like yolk. 167°F / 75°C for 13 minutes gets you a very similar egg as 145°F / 62.7°C for 1 hour with the white just a touch more set. 194°F / 90°C for 8 minutes results in a firm white with a semi-set yolk.
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Pro-level cooking techniques made simple.
Ingredients for 1
Eggs
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 167ºF / 75.0ºC
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Step 2
Remove eggs from fridge and place in water bath. Sous vide for the allotted time.
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Finishing Steps
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Step 0
Prepare bowl of ice water. When timer goes off, place eggs in ice water for 5 minutes.
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Step 1
Crack egg, pour out, and enjoy!