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Sous Vide Soft Boiled Eggs Recipe


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  • Author: Jamasine J
  • Cook Time: 48 minutes
  • Total Time: 48 minutes
  • Yield: 2 servings 1x

Description

With an Anova Sous Vide Precision Cooker, this recipe is a breeze. Simply place the egg in a pot of water heated to 146oF and leave it to cook for 45 minutes. A soft boiled egg goes great with toast, but we like to put them on almost everything (seriously).


Ingredients

Scale
  • 4 large shelled eggs

Instructions

  1. Fill a pot halfway with water and add the eggs.
  2. Bring to a boil and continue to cook for 2 12 minutes.
  3. Remove from the heat, drain, and immerse for 15 minutes in an ice bath.
  4. Preheat the sous vide water bath to 145°F.
  5. Place the eggs gently in the water bath and cook for 45 minutes.
  6. Remove from the water bath and immerse for at least 20 minutes in an ice bath.
  7. Before peeling and serving, reheat the eggs in a 145F water bath for about 5 minutes.
  8. Gently peel and serve.

Notes

Before peeling and serving, reheat the eggs in a 145F water bath for about 5 minutes.

For the best “restaurant quality” results, use farm fresh eggs.

Don’t skip the ice bath; it prevents the egg yolks from cooking further and makes them easier to peel.

These eggs can be made ahead of time and kept in the fridge for up to 5 days. Reheat for 5-10 minutes in a 145F water bath to warm through.

  • Category: Chicken
  • Method: Sous Vide
  • Cuisine: American

Nutrition

  • Serving Size: 2 servings
  • Calories: 347kcal
  • Sugar: 1g
  • Sodium: 345mg
  • Fat: 23g
  • Saturated Fat: 8g
  • Trans Fat: 1g
  • Carbohydrates: 2g
  • Protein: 31g
  • Cholesterol: 904mg

Keywords: Sous Vide, Boiled Eggs, Soft Boiled Eggs, Sous Vide Boiled Eggs Recipe

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