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