Sous Vide “Poached” Eggs
Sous vide eggs with a perfectly set white and a runny yolk; this foolproof recipe might become your go-to method for perfectly poached eggs.
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; allow 15 minutes for the water to heat.
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 serve over toast.
Season with salt and pepper.