Sous Vide Egg. Sous-vide eggs made their way around pretty much every fancy restaurant's menu in some form or another between five and ten years ago. It's one of the easiest and best uses of a sous-vide style water circulator—it required no expensive vacuum sealer (the eggs cook directly in their shells), and it allowed chefs to achieve textures with eggs. These sous vide eggs are just perfect: the whites are set, the yolk is beautifully rich and runny, and they're so quick to make!
Cooking eggs sous vide is a rite of passage for every owner of the Sansaire.
Whereas perfectly poaching an egg is a difficult and noteworthy achievement in traditional cooking, you can perfectly poach a dozen eggs sous vide with your eyes closed.
Sous vide eggs with a just-solidified yolk and those elusive solid whites.
You can cook Sous Vide Egg using 2 ingredients and 4 steps. Here is how you cook that.
Ingredients of Sous Vide Egg
- It's of Eggs.
- You need of Ice.
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. There are two popular methods for poaching eggs sous vide.
Sous Vide Egg step by step
- Heat water to 75°c.
- Add eggs and cook for 13 minutes.
- Remove and place in ice bath for 1 minute..
- Crack open gently and serve..
Sous Vide Egg Bites by Jen S. The egg cups came out beautifully, and the discussion after that post was absolutely inspiring. Eggs are the poster child for sous vide cooking: The technique produces eggs with unique texture, and the method is hands-off and easily scalable. This will give you yolks that are slightly thickened but still runny and barely set whites. The main advantage of sous vide cooking is control.
