Sous Vide Eggs
User Reviews
5
Sous Vide Eggs
Description
Sous Vide Eggs use gentle, controlled heat at 167°F (75°C) to cook whole eggs in their shells for exactly 12 minutes. This method ensures the egg whites are fully set without becoming rubbery while the yolks maintain a creamy consistency. The precise timing and temperature produce eggs with a distinctive texture that differs from traditional boiling.
After cooking, the eggs are rapidly cooled in an ice bath for one minute, which stops the cooking process and makes peeling easier. Cracking the eggs into a bowl reveals fully cooked eggs that can be used as a topping for avocado toast or served directly from a ramekin for a simple preparation.
Ingredients
- 4 egg
- water for submerging
- salt to season
- black pepper to season
Instructions
- Fill a large pot with water, and use your sous vide machine to heat the water to 167 F (75 C).
- Once water reaches this temperature, drop the eggs in whole into the water and set a timer. Cook for exactly 12 minutes.
- Once 12 minutes is up, drop the eggs into an ice bath (A bowl with ice cubes and ice cold water). Let them sit in the ice bath for 1 minute, then remove eggs, and crack the eggs into a bowl. You will have fully cooked eggs come out of the shell.
- These are perfect to top avocado toast with, or just eat right out of a ramekin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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