Sous Vide Poached Eggs
Get perfectly poached eggs every single time with the sous vide! These Sous Vide Poached Eggs have just set egg whites with a creamy runny yolk.
Servings 4 servings
Heat a sous vide water bath to 165F degrees.
Gently place the eggs right in the water bath and cook for 15 minutes.
Remove and immediately place in a water bath to stop them from cooking.
Use this egg top cracker to remove the top of the egg shell easily and cleanly. You can also tap on the side of a bowl gently to open the shell.
Gently pour the egg into a bowl and serve with toast.
- You can also just gently crack the egg on the side of the bowl, but I like this egg cracker to ensure the yolk doesn't break. Using an egg cracker makes it easier to get the yolk out with breaking it.
- As these eggs are not vacuumed, be sure to check for cracks on the eggs so you don't end up with egg bits floating around the water.
- Due to the difference in how eggs cook due to their age/freshness, I suggest testing the waters with one egg first!
- Do not skip the ice bath! As the eggs are warm out of the water, it will continue to cook if you allow it to sit as is. The ice bath stops the cooking in its tracks so you can have a perfectly cooked poached egg!
Serving: 2eggs | Calories: 347kcal | Carbohydrates: 2g | Protein: 31g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 904mg | Sodium: 345mg | Potassium: 335mg | Sugar: 1g | Vitamin A: 1312IU | Calcium: 136mg | Iron: 4mg