Cooking eggs sous vide is a right start when sous vide cooking at the first time. Whereas perfectly poaching an egg is a difficult and noteworthy achievement in traditional cooking, you can perfectly poach a dozen eggs sous vide with your eyes closed. By allowing the eggs to cook slowly over 60 minutes, their texture will become fudgy and silken. You’re about to upgrade your brunch game.
1. Set Up Your Sous Vide Machine
Pick a container that will be large enough to fit the number of eggs you want to cook, with extra room left over for water to circulate. A small pot is a great choice. Place your sous vide machine inside the pot, add enough water to cover the minimum fill line.
2. Pick Your Perfect Egg
This is entirely a matter of personal preference. Do you like your eggs runny and soft, or thick and spreadable? Pick the doneness that’s most appealing to you, below photos recommend the temp and time you could set up to achieve the desired texture.
3. Add Eggs to the Water Bath
Nature was kind enough to seal eggs inside their own sous vide packaging (the shell!) so it’s not necessary to use bags when cooking whole eggs. Because the water will be hot, and because we don’t want the eggs to crack, lower them gently into the water bath using a spoon.
4. Remove, Rinse, & Serve
Using tongs or a slotted spoon, remove the eggs from the bath. Run the shells under cold water for a few seconds until they’re cool enough to handle. Crack the shells gently and decant perfectly cooked sous vide eggs onto the dish of your choice.