Poaching eggs via Sous Vide allows you to have eggs prepared in advanced. No bag is needed as the eggs can just be placed whole with their shell still on into the water bath. Cook the eggs and you can have them set aside to finish quickly at the end. A perfectly cooked poached egg gives a uniformly soft texture and a very soft yolk. These poached eggs can be added to make the best eggs benedict.
4 to 8 eggs
- Preheat the water bath to 143°F.
- Add the eggs to the water bath.
- Cook for 45 minutes.
- Remove the eggs from the water bath and allow to cool slightly.
- Fill a large saucepan with water and bring it to a low simmer.
- Working with one egg at a time, crack the egg at the large end and use your fingers to peel an area about 1 ½” by 1 ½” large. Invert the egg over a small bowl and it should slide out of the shell and into the bowl. Repeat with each egg using separate small bowls.
- Use a perforated spoon to pick up each egg one at a time and dump out extra loose whites from the bowls. Once the eggs are all drained, place each egg into the simmering water in the saucepan.
- Swirl the water occasionally to prevent the eggs from sticking to the bottom of the saucepan.
- Cook until the outer whites are just set, approximately one minute.
- Remove the eggs using the perforated spoon and serve immediately over toast, a hash or use in eggs benedict.
Kuraidori Sous Vide Precision Cooker
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