Best 3 Fearless Sous Vide Poached Eggs Recipes
Poached eggs, a breakfast and brunch staple, can be tricky to master. But with the help of sous vide, you can achieve perfectly cooked, tender and flavorful poached eggs every time. This article provides three sous vide poached egg recipes that cater to different preferences. The first recipe yields a classic poached egg with a runny yolk and a firm white, perfect for serving on toast or avocado. The second recipe creates a poached egg with a slightly firmer yolk, ideal for salads or grain bowls. The third recipe introduces a unique twist by infusing the poached egg with the flavors of aromatic herbs and spices, making it a delightful addition to any dish. Whether you're a seasoned sous vide enthusiast or new to the technique, these recipes will guide you in creating perfectly poached eggs with ease.
Check out the recipes below so you can choose the best recipe for yourself!
SOUS VIDE "POACHED" EGGS
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.
Provided by France C
Categories Breakfast and Brunch Eggs
Time 21m
Yield 4
Number Of Ingredients 2
Steps:
- 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.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 108.8 mg, Sugar 0.4 g
THE BEST SOUS VIDE POACHED EGGS RECIPE
Steps:
- Set sous vide machine to 75C/167F. Once temperature is reached, gently place eggs in the bath for 14 minutes.
- Remove eggs from sous vide bath with tongs. Immediately place eggs into a bowl of ice water for 5 minutes.
- Once chilled, gently crack each egg over a slotted spoon to remove any excess runny whites. Place into individual bowls, or straight onto toast, shakshuka or whatever you are making! Season egg with salt and pepper to taste.
SHERRY'S PERFECT SOUS VIDE EGGS
Sous vide eggs with a just-solidified yolk and those elusive solid whites. Eggs are an excellent candidate for sous vide because you can get consistencies of yolk that are not possible otherwise. However, no matter what the pretty pictures in sous vide recipes show you, egg whites are a problem. They just don't get firmed up properly. This fixes that. The last time I fixed them for my girlfriend, she stopped me mid-sentence to say, 'These eggs are perfect!'
Provided by Ronald Hayden
Categories Breakfast and Brunch Eggs
Time 50m
Yield 6
Number Of Ingredients 1
Steps:
- Prepare a heat-proof container of water with a sous vide cooker. Set temperature to 150 degrees F (66 degrees C).
- Fill a bowl with enough ice water to cover eggs.
- Fill a saucepan with water and bring to a boil. Add eggs to the boiling water and cook until whites are set, exactly 5 minutes. Move the eggs to the ice bath for at least 1 minute to stop the cooking.
- Place eggs into the sous vide water bath; set timer for 40 minutes. Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 61.6 mg, Sugar 0.3 g
Tips:
- Use the freshest eggs possible for the best results.
- Make sure the water bath is at the correct temperature before adding the eggs.
- Use a slotted spoon to gently transfer the eggs from the water bath to an ice bath.
- Immediately remove the eggs from the ice bath and pat them dry before serving.
- Serve the eggs immediately or store them in the refrigerator for up to 3 days.
Conclusion:
Sous vide poached eggs are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a little practice, you can master the art of sous vide poached eggs and impress your friends and family with this culinary delight.
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