Perfect Sous Vide Eggs
40aprons.com/sous-vide-eggs/Quick sous vide eggs that turn out to be perfect: set whites, rich and creamy yolks cooked in 15 minutes.
Recipe Makes (Approximate): 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. (See notes for timings to choose the egg consistency you want.)
- 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.
Recipe 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.
Cooking Time: Choose the desired consistency of your eggs:
- 13.5 minutes for a runny yolk
- 14 minutes for a jammier yolk
- 15 minutes for the most set (but still creamy) yolk
Nutrition Information (Approximate)
Serving Size: 1eggCalories: 72calProtein: 6gFat: 5gSaturated Fat: 2gTrans Fat: 1gCholesterol: 186mgSodium: 71mgPotassium: 69mgTotal Carbs: 1gSugar: 1gNet Carbs: 1gVitamin A: 270IUCalcium: 28mgIron: 1mg
https://40aprons.com/sous-vide-eggs/