Sous Vide Soft Boiled Egg
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 2
4 large eggs, in shell
Set the Anova Sous Vide Precision Cooker to 146°F (63°C).
Using a slotted spoon, gently place the eggs in the water bath. Set the timer for 45 minutes.
When the timer goes off, gently remove the eggs from the water bath using a slotted spoon. Serve immediately or transfer to an ice bath and chill for 20 minutes if serving later.
To re-heat, place in 135°F water for 10 minutes.