Perfect Sous Vide Eggs
Quick sous vide eggs that turn out to be perfect: set whites, rich and creamy yolks cooked in 15 minutes.
Yield: eggs
Equipment
- Large pot or other heat-resistant container filled with warm water
- Sous vide immersion circulator
- Tongs
- large bowl or other container, filled with ice and cold water
Ingredients
- 6 large eggs any type
- salt to taste
- pepper to taste
Instructions
- 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.
Notes
- Consistency: These eggs WILL be a bit runny, which you may not be accustomed to if you generally stick to poached or hard-boiled eggs.
- Meal Prep: Sous vide eggs can be left in their shells and refrigerated after cooking up to 5 days.
Nutrition
Serving Size: 1egg | Calories: 72cal | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 69mg | Total Carbs: 1g | Sugar: 1g | Net Carbs: 1g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg