Description
Perfectly cooked sous vide eggs with a creamy texture.
Ingredients
Scale
- 6 large eggs (any type)
- to taste salt
- to taste pepper
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.
Notes
- For softer eggs, reduce cooking time to 12 minutes.
- For firmer eggs, increase cooking time to 18 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0
- Sodium: 70
- Fat: 5
- Saturated Fat: 1.5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 6
- Cholesterol: 186
Keywords: sous vide, eggs, breakfast