If you have a sous vide machine, you need to get on this sous vide egg bandwagon ASAP. Jammy yolk, custard soft whites, luxurious, smooth and rich. This is as easy as placing the whole eggs in water and setting your sous vide timer for 12 minutes. Unbelievably good eggs!
What is sous vide cooking anyway?
Sous-vide means cooking something at a lower temperature for a longer time. The food is sealed in plastic pouches or glass jars and cooked in a water bath, at a temperature that’s precisely regulated throughout. The way you do this at home is with an Anova Pressure Cooker. I love this tool! It’s such a great way to elevate my home cooking, giving restaurant style results.
How do I boil eggs in a sous vide?
Whole! Shell and all. Just drop the eggs into a large vat of water with the sous vide machine attached. You don’t need to cover the water. I usually just use any large pot. After the time is over and eggs have cooked, all you need to do is crack them open into a bowl. No need to peel, just crack like you would raw eggs, and a beautiful silky smooth very soft boiled egg comes right out. It’s like magic!
How to get the egg whites set and the yolk still runny?
I read a lot about sous vide eggs before deciding how to program my machine. I like a very soft and runny yolk, but my whites better be set. No raw egg whites for me, thanks very much. You need a temperature that’s high enough to cook the whites, but low enough not to overcook the yolk. Also, a time that’s long enough to cook the whites but without cooking the yolk. After reading a kazillion recipes, I settled on the following: 167 F (75C) for 12 minutes. SET A TIMER!
Once the eggs have finished cooking for 12 minutes, immediately plunge them into an ice bath and let them chill for 1 minute. This stops the cooking process, and gets the egg to a cool enough temperature for you to be able to handle cracking them.
What to pair with these eggs?
These are PERFECT for topping avocado toast with. You can also use these in lieu of poached eggs on top of smoked salmon or bacon. I sometimes eat them straight out of the ramekin I’ve cracked them in, dunking crusty bits of bread into the yolk (just like pictured).
How long do sous vide eggs last?
They last for a few days in their shell in the fridge- just make sure you store them separately from raw eggs. Once ready to eat, just submerge the whole eggs in warm water for 5-10 minutes to warm them, then crack and use!
Sous Vide Eggs
- Anova Sous Vide Precision Cooker
- 4 eggs
- water for submerging
- salt and pepper to season
- Fill a large pot with water, and use your sous vide machine to heat the water to 167 F (75 C).
- Once water reaches this temperature, drop the eggs in whole into the water and set a timer. Cook for exactly 12 minutes.
- Once 12 minutes is up, drop the eggs into an ice bath (A bowl with ice cubes and ice cold water). Let them sit in the ice bath for 1 minute, then remove eggs, and crack the eggs into a bowl. You will have fully cooked eggs come out of the shell.
- These are perfect to top avocado toast with, or just eat right out of a ramekin.
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