Perfect Sous Vide Eggs Recipes

SOUS VIDE EGGS

Steps:

• Pre-heat the sous vide water bath to 75° C / 167° F.
• Use a slotted spoon or spider to gently set the eggs at the bottom of the container.
• Cook for 13 minutes 30 seconds then remove and run under cold tap water for about 30 seconds OR into an ice bath for a few seconds until cool enough to be able to handle. Crack and transfer into small bowls or right on top of toast. Season with kosher salt & pepper.

SOUS VIDE "POACHED" EGGS

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions.
• Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.
• Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or over toast. Season with salt and pepper.

PERFECT SOUS VIDE EGGS

Steps:

• Preheat large pot of water with sous vide immersion circulator to 165° Fahrenheit (74° Celsius). Pot should be deep enough that water level falls between minimum and maximum indicators on circulator.
• Carefully place uncooked eggs directly into water bath, being careful not to crack shells. Set timer for 15 minutes and let eggs cook undisturbed.
• After 15 minutes, immediately and carefully remove eggs from water bath. Place cooked eggs in ice bath and let eggs cool 3 to 5 minutes.
• Once cool to touch, crack eggs into serving dishes, season with salt and pepper, and serve.

SHERRY'S PERFECT SOUS VIDE EGGS

Steps:

• Prepare a heat-proof container of water with a sous vide cooker. Set temperature to 150 degrees F (66 degrees C).
• Fill a bowl with enough ice water to cover eggs.
• Fill a saucepan with water and bring to a boil. Add eggs to the boiling water and cook until whites are set, exactly 5 minutes. Move the eggs to the ice bath for at least 1 minute to stop the cooking.
• Place eggs into the sous vide water bath; set timer for 40 minutes. Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.

SOUS VIDE HARD-BOILED EGGS

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions. Once water is up to temp, slowly lower eggs into the water using a slotted spoon. Set timer for 40 minutes
• Remove eggs from water once timer is up and place in a large bowl. Slowly shake bowl around to gently crack the eggs. Cover with ice water to cool. Peel carefully under running water.