Sous Vide "Poached" Eggs

Name: Sous Vide "Poached" Eggs
Prep time: 5 min
Cook time: 13 min
Yield: 4
Ingredients: 4 large cold eggs; salt and ground black pepper to taste

⏱️ Ready in 18 min 🥄 Prep 5 min 🔥 Cook 13 min 👥 4 servings

Poached eggs are normally cooked directly in simmering water, but that can be tricky and lead to rubbery, messy eggs. I have tried different variations of times and temps, and this is the method I find produces a perfectly set white with a runny yolk. Use a kitchen timer for precise results, not the timer on your immersion cooker. Fresh eggs have tighter whites and produce the best results.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Breakfast

📊 At a Glance

Prep 5 min

Cook 13 min

Serves 4

Difficulty Easy

🛒 Ingredients

4 large cold eggs

salt and ground black pepper to taste

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 72

% Daily Value*

Total Fat 5g 6%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 109mg 5%

Total Carbohydrate 0.4g 0%

Dietary Fiber 0g 0%

Total Sugars 0.4g

Protein 6.3g 13%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Fill a large pot with water and place a sous vide immersion cooker into the water.

Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions.

Gently lower eggs into the water using a slotted spoon.

Immediately set a kitchen timer for 13 minutes.

Remove eggs from water once timer is up and let cool for 3 minutes.

Gently crack egg around the middle and peel top half of shell.

Slide egg out into a small bowl or over toast.

Season with salt and pepper.