Sous Vide Poached Eggs
The ultimate comfort food for egg lovers, Sous Vide Poached Eggs are creamy, flavorful, and easy to make. Perfect for breakfast or brunch, these eggs deliver a rich, velvety yolk that enhances any dish. Try making them tonight for an unforgettable culinary experience!
Equipment
- Food Processor
Ingredients
- 4 large Eggs
- to taste Salt
- to taste Pepper
Instructions
- Preheat your sous vide machine to 167 degrees Fahrenheit (75 degrees Celsius).
- Once the water bath reaches the desired temperature, carefully lower the eggs into the water using a spoon or tongs.
- Cook the eggs in the sous vide bath for 15 minutes.
- Remove the eggs from the water bath with tongs and immediately transfer them to a bowl of ice water to halt the cooking process.
- After chilling for 5 minutes, gently crack each egg over a slotted spoon to discard any loose, runny whites.
- Season and serve.
Notes
- Storage: Store any leftover cooked eggs in the refrigerator in a sealed container for up to 2 days.
- Freezing: While it's not recommended to freeze cooked eggs, you can freeze raw eggs in ice cube trays for later use.
- Pairing: Consider serving these eggs with fresh greens, avocado, or smoked salmon for a gourmet touch.
- Variations: Feel free to add spices or herbs to the cooking water to infuse different flavors into your eggs.