Description
Perfectly cooked sous vide eggs with a creamy texture and flavorful seasoning.
Ingredients
Scale
- 6 large eggs (any type)
- salt (to taste)
- pepper (to taste)
Instructions
- Preheat large pot of water with sous vide immersion circulator to 165° Fahrenheit (74° Celsius). Pot should be deep enough that water level falls between minimum and maximum indicators on circulator.
- Carefully place uncooked eggs directly into water bath, being careful not to crack shells.
- Set timer for 15 minutes and let eggs cook undisturbed. (See notes for timings to choose the egg consistency you want.)
- After 15 minutes, immediately and carefully remove eggs from water bath.
- Place cooked eggs in ice bath and let eggs cool 3 to 5 minutes.
- Once cool to touch, crack eggs into serving dishes, season with salt and pepper, and serve.
Notes
- For softer or firmer yolks, experiment with cooking times: 13 minutes for softer yolks, 17 minutes for firmer yolks.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 3 eggs