Sous Vide “Poached” Eggs

Sous Vide

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.