Perfect Sous Vide Eggs Recipes

SOUS VIDE "POACHED" EGGS

Poached eggs are normally cooked directly in simmering water, but that can be tricky and lead to rubbery, messy eggs. I have tried different variations of times and temps, and this is the method I find produces a perfectly set white with a runny yolk. Use a kitchen timer for precise results, not the timer on your immersion cooker. Fresh eggs have tighter whites and produce the best results.

Provided by France C

Categories Breakfast and Brunch Eggs

Time 21m

Yield 4

Number Of Ingredients 2

Sous Vide

Steps:

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions.
Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.
Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or over toast. Season with salt and pepper.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 108.8 mg, Sugar 0.4 g

Ingredients

4 large cold eggs
salt and ground black pepper to taste

SOUS VIDE HARD-BOILED EGGS

If you don't like the dry yolks and rubbery whites in traditional hard-boiled eggs, try making them using your sous vide immersion cooker. The yolks come out super moist and tender and never discolored, which makes the added cook time well worth the wait! Use any number of eggs; the directions remain the same.

Provided by France C

Time 45m

Yield 6

Number Of Ingredients 1

Sous Vide Hard-Boiled Eggs image

Steps:

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions. Once water is up to temp, slowly lower eggs into the water using a slotted spoon. Set timer for 40 minutes
Remove eggs from water once timer is up and place in a large bowl. Slowly shake bowl around to gently crack the eggs. Cover with ice water to cool. Peel carefully under running water.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

Ingredients

6 large eggs

SHERRY'S PERFECT SOUS VIDE EGGS

Sous vide eggs with a just-solidified yolk and those elusive solid whites. Eggs are an excellent candidate for sous vide because you can get consistencies of yolk that are not possible otherwise. However, no matter what the pretty pictures in sous vide recipes show you, egg whites are a problem. They just don't get firmed up properly. This fixes that. The last time I fixed them for my girlfriend, she stopped me mid-sentence to say, 'These eggs are perfect!'

Provided by Ronald Hayden

Categories Breakfast and Brunch Eggs

Time 50m

Yield 6

Number Of Ingredients 1

Sherry's Perfect Sous Vide Eggs image

Steps:

Prepare a heat-proof container of water with a sous vide cooker. Set temperature to 150 degrees F (66 degrees C).
Fill a bowl with enough ice water to cover eggs.
Fill a saucepan with water and bring to a boil. Add eggs to the boiling water and cook until whites are set, exactly 5 minutes. Move the eggs to the ice bath for at least 1 minute to stop the cooking.
Place eggs into the sous vide water bath; set timer for 40 minutes. Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 61.6 mg, Sugar 0.3 g

Ingredients

6 eggs

More about "perfect sous vide eggs recipes"

PERFECT SOUS VIDE EGGS - 40 APRONS

Web Aug 4, 2019 How to Make Them Making the perfect sous vide eggs is a lot more complicated than you would think. There are three primary …
From 40aprons.com
4.4/5 (30)
Total Time 30 mins
Category Basics
Calories 72 per serving

Affix your sous vide precision cooker to a warm water bath and set the temperature to 165º F (74º C). Let water bath preheat.
Carefully lower eggs into water bath, being careful not to crack. Set a timer for 15 minutes. Prepare an ice bath: fill a container large enough to cold all eggs halfway with ice then cover ice halfway with water.
After 15 minutes, immediately remove eggs from water bath and transfer to prepared ice bath. Cool 3-5 minutes then drain, crack eggs, and slide cooked sous vide egg into a bowl or onto a plate, piece of toast, etc. Season with salt and pepper.

Perfect Sous Vide Eggs Recipes

SOUS VIDE "POACHED" EGGS

SOUS VIDE HARD-BOILED EGGS

SHERRY'S PERFECT SOUS VIDE EGGS

More about "perfect sous vide eggs recipes"

PERFECT SOUS VIDE EGGS - 40 APRONS

THE BEST EGG SOUS VIDE RECIPES FOR BRUNCH AND BREAKFAST

PERFECT SOUS VIDE EGGS RECIPE - SALT PEPPER SKILLET

SOUS-VIDE SOFT-BOILED EGGS RECIPE - SERIOUS EATS

THE BEST SOUS VIDE POACHED EGGS RECIPE

PERFECT IN-THE-SHELL SOUS VIDE EGGS – INSTANT POT …

PERFECT SOUS VIDE EGGS WITH AVOCADO TOAST | DASH OF …

PERFECT SOUS VIDE POACHED EGGS RECIPE [MUST TRY] - BEEFSTEAK …

SOUS VIDE POACHED EGG RECIPE | SOUS-VIDE MAGAZINE

SOUS VIDE POACHED EGGS (WITH EASY HOLLANDAISE)

HEALTHY SOUS VIDE RECIPES – ANOVA CULINARY

SOUS VIDE SCRAMBLED EGGS (FRENCH STYLE) - WENT HERE 8 THIS

HOW TO SOUS VIDE PERFECT HARD BOILED EGGS - THE RELUCTANT …

SOUS VIDE SOFT BOILED EGG - ANOVA CULINARY

SHERRY’S PERFECT SOUS VIDE EGGS | ALLRECIPES

SOUS VIDE HARD-BOILED EGGS RECIPE - SOUS VIDE WAYS

PERFECT SOUS VIDE POACHED EGGS {FEED-A-CROWD RECIPE} - IZZY'S …

SOUS VIDE EGGS - EATINGWELL

SOUS VIDE EGGS FOUR WAYS - ANOVA CULINARY

SOUS-VIDE SOFT-POACHED EGGS RECIPE - SERIOUS EATS

You'll also love

Related Search