There are probably two things that come to mind when hearing the words sous vide. First, it is a high-end dish mostly served in first-class restaurants. The second one is probably because of Starbucks’ sous vide egg bites.
Sous vide is a method of slow-cooking meat and eggs at low temperatures, resulting in juicy and flavorful dishes. This technique often employs the help of an immersion circulator and a vacuum-packing machine. The latter is used to seal the food in a packet, while the former is responsible for controlling the water temperature.
For this recipe, we are going to prepare sous-vide eggs. All you need to prepare is a crockpot or a saucepan, fill it with water, and prepare the tools for sous-vide cooking.
It is important to keep track of the water temperature. The success of these sous vide eggs is in the heat. There are various temperature and timing combinations you can try for different levels of doneness.
But we love this quick 13-minute one which promises fudge-like yolk and fully set whites, the epitome of a perfect poached egg. These sous vide eggs are perfect with our Low-Carb French Tortilla Toast Recipe and used as an ingredient for our Spring Potato Baskets Recipe.
If you want your eggs to still have that runny yolk, you can set your eggs to cook for 45 minutes to 1 hour at 145 degrees F. The longer and the higher the temperature you cook the eggs, the thicker the yolk and the egg whites exhibit a creamier texture.
How To Make Sous Vide Eggs
If you want your poached eggs to be perfectly soft and creamy, this sous vide eggs recipe is for you.
Preheat the sous vide water bath to 167 degrees F.
Using a spatula or a slotted spoon, carefully set the eggs at the bottom of your pot.
Cook for 13 minutes then remove and run under cold tap water for about 30 seconds.
Season with salt and pepper. Serve your perfect eggs!
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