Recipe

Sous Vide Egg Bites

Name: Sous Vide Egg Bites
Prep time: 5 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 large cold eggs; 1 pinch salt and freshly ground black pepper

These sous vide eggs have a perfectly set white with a runny yolk. 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 best method I have found. Fresh eggs have tighter whites and produce the best results.

Prep 5mCook 30mTotal 35mServes 4

Ingredients

Tap an ingredient to see possible substitutions.

Instructions

1
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.
2
Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.
3
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.

Kitchen Picks

Helpful ingredients and tools

Related products that may help with this recipe.

Shop 4 Large Cold Eggs Shop 1 Pinch Salt And Freshly Ground Black Pepper

As an Amazon Associate I earn from qualifying purchases.