Eggs: Sous Vide
These eggs are cooked with the sous vide method to reach the most indulgent textured egg yolk and a white that is cooked yet soft and supple. These eggs are great for benedicts, ramen, pasta, soup, and so much more.
Equipment
- immersion circulator
- water bath stock pot or heat proof plastic tub
- heat protected surface
Ingredients
- fresh eggs check for cracks, shell impurities, or thin spots. Farm fresh is best!
- warm water
- salt
- baking soda
Instructions
- Fill a water bath with warm water to the required level for your immersion circulator. Place the bath on a heat-protected surface, affix the immersion circulator in the bath, set temperature to 145°F.
- Make sure you preheat the water before adding the eggs.
- Add in a pinch of salt and baking soda with the eggs once preheated.
- Cook eggs for 60-90 minutes at 145°F until it reaches your desired consistency.
- Crack the egg over a slotted spoon or strainer to remove the thin outer white. Place the egg gently in soup or over potato hash. The heat from the soup or hollandaise will firm up the inner white just lightly to provide texture.
- Enjoy the velvety jammy texture of perfectly cooked eggs.
Notes
learn more about sous vide egg cookery
https://www.seriouseats.com/sous-vide-101-all-about-eggs