Sous vide the egg is the simplest way to make perfectly poached eggs.
Sous vide eggs are poached in their shells and will quickly become your favorite method for making silky, custardy eggs.
Poached eggs are one of the first recipes you should try if you get a sous vide machine.
The foundation of eggs benedict is soft cooked eggs, and the controlled time and temperature of sous vide will make this brunch favorite simple to make.
WHY COOKING EGGS SOUS VIDE IS THE BEST
- You might be wondering why you would want to sous vide poached eggs. In other words, why should you expend the effort of learning a new method when you may already be proficient in others?
- The main reason I enjoy poaching eggs sous vide is that the results are consistently good. This method consistently produces perfectly cooked eggs. With so much control over the ability to cook your food, you can eliminate guesswork and produce repeatable and delicious results. Furthermore, having this predictability allows you to devote more time to other aspects of your meal.
- Another advantage of cooking eggs sous vide is that it is extremely simple and hands-free. This recipe is as simple as dropping eggs into a bath after setting a time and temperature. That means the days of making vinegar whirlpools are over. This convenience makes cooking a lot more relaxing and enjoyable.
HOW TO MAKE POACHED EGGS SOUS VIDE
Take out your sous vide machine, a water bath, and however many eggs you want to cook. Preheat the oven to 75° C / 167° F. (for soft cooked).
I believe eggs are the only ingredient that enters the sous vide water bath without being vacuum sealed.
It’s difficult to come up with names for these eggs. They are not technically soft-boiled (because they are cooked at temperatures well below boiling), but rather poached (but in their shell).
Whatever you want to call them is perfectly acceptable. They are, in my opinion, perfect.
HOW TO CRACK OPEN THE EGG
The tap method is the most common and straightforward method for cracking open a sous vide egg. Tap the eggshell lightly on the kitchen counter or with a spoon to achieve this effect.
Repeat this process while shifting the egg in your palm to ensure that the entire surface area of the egg is cracked.
Gently peel an opening and begin peeling the shell away. Please crack each egg over a slotted spoon to catch any excess runny whites.
WHAT TO USE POACHED EGGS FOR
“What can’t you use poached eggs for?” is a better question here. ” Poached eggs are a delicious addition to almost any dish, and there are endless ways to use them.” I compiled a list of some of my favorite apps:
- It goes well with toast.
- Serve it on avocado toast.
- Toss it into fresh salads.
- Use it to make a delectable Eggs Benedict.
- Fill your shakshuka with them.
- Consume one in your vegetable bowl.
TOP SOUS VIDE POACHED EGG RECIPES
- Avocado Toast with Poached Egg – Avocado toast is a work of art. How can you go wrong with perfectly seasoned mashed avocados on top of a fresh, crispy piece of toast? This recipe takes things up a notch by including a sous vide poached egg on top. What were the outcomes? Each bite has a perfectly custardy yolk mixed with creamy avocado. That’s right, it’s fantastic.
- Shakshuka with Poached Eggs – Shakshuka has always been one of my favorite dishes. It’s a perfectly spiced tomato, onion, and bell pepper dish. With the addition of perfectly poached sous vide eggs on top, you have an incredibly delicious dish.
POACHED EGG TIME AND TEMPERATURE
After extensive testing, we discovered that cooking eggs sous vide at 75°C/167°F for 14 minutes is the ideal combination. This time and temperature produce the perfect custard yolk texture you desire.
Please remember to set a timer and remove the eggs after 14 minutes. At this temperature, eggs cook quickly, so any additional minutes in the sous vide can firm up the yolks beyond the desired amount.
When the eggs are done in the sous vide, place them in a bowl of ice water for 5 minutes. This will help the whites firm up to a traditional texture.
Please ensure that you have a dependable sous vide that accurately regulates the temperature of the bath; otherwise, your results may vary (check out the Anova or Joule).
Although we recommend this time and temperature for this recipe, you can find other options in our cooking guide here.
TIPS FOR SOUS VIDE POACHED EGGS
- Use only super-fresh eggs straight from the fridge, which will have tighter whites and work better for the poached/soft-cooked result.
- Caution: Perform a pre-check for cracks. Only use eggs with no cracks if you don’t want an egg floating around in your water bath and getting sucked into the immersion circulator.
- Every egg is unique, and egg size, age, and even what the chicken ate all play a role in how they turn out when poached. If you don’t get a perfect sous vide egg the first time around, try again with a different egg.
- Make a couple of test eggs ahead of time. It only takes 12 minutes, so it’s worth a try to ensure you like the texture. If it’s too soft, add a minute or two; if it’s too cooked, reduce the cooking time.
- Experiment with different cooking times to suit your preferences. Keep track of the times by making notes so you can remember your exact preference for the next time.
- Because they use the same water bath temperature and time, you can make these poached and sous vide scrambled eggs at the same time.
Frequently Asked Questions
Fill a large pot halfway with water and immerse a sous vide immersion cooker in it. Set the temperature to 167 degrees Fahrenheit (75 degrees Celsius) per the manufacturer’s instructions. Using a slotted spoon, gently lower the eggs into the water. Set a kitchen timer for 13 minutes right away.
Poaching is done on the stove, whereas sous vide cooking can be done in almost any large enough and heat-resistant container. Most foods require temperatures ranging from 120 to 150°F, while poaching temperatures range from 160 to 180°F.
Sous vide eggs are typically cooked at a low temperature (around 145°F/63°C) for at least 1 hour. This will result in slightly thickened but still runny yolks and barely set whites.
When the eggs have reached the desired temperature, place them in an ice bath to cool – and then refrigerate. When it’s time to reheat, a 60°C bath will suffice, and the eggs can sit there for quite some time without affecting the texture too much.