Perfect Sous Vide Poached Eggs

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Foolproof Method
This method is foolproof and not exquisitely time dependent once at least 45 minutes has passed.  It is inherently a function of temperature, which should be adjusted up or down in single degree increments to get the yolk and white exactly as you like it.  Once you do, you can dial it in and know that your eggs will always be just perfect according to your preferences.

Makes up to 12 eggs

Sous Vide Eggs

INGREDIENTS

  • 1 to 12 large eggs

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 147F/64C
  2. Put eggs, in their shells, directly onto the bottom perforated grill of the water oven.
  3. Cook for 60 to 90 minutes.
  4. Remove from the water oven and crack the egg directly onto its serving platform.

Quick Method
This method is quicker, but as the eggs cook hotter than the temperature to perfectly cook them, regardless of time, you must set a time.  At this temperature, they will be poached in 15 to 20 minutes.  Leaving them longer will begin to hard cook them.  Experiment to find out if 15 minutes is perfect for you or is it 17, 18, or 20?

Makes up to 12 eggs

INGREDIENTS

  • 1 to 12 large eggs

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 167F/75C.
  2. Put eggs, in their shells, directly onto the bottom perforated grill of the water oven.
  3. Cook for 15 minutes.
  4. Remove from the water oven and crack egg directly onto its serving platform.
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  1. I tried this recipe and also Dave Changs recipe (Momofuku) for poached eggs. I both cases I cooked the eggs for 45 minutes in the Sous Vide Supreme. Your recipe indicates 147 F and Dave Changs 142 F. The results were as follows:
    Both eggs were cold when opened, the 142 F eggs had soft runny yolks and yours had a semi hard yolk. From the standpoint of poached eggs, Dave Changs were better, however, both were cold as if they had not been cooked.
    I will now try the 167 F temp for 15 or 16 minutes to see if I can get a warm egg.
    Its hard to believe that the eggs were not warm when opened immediately from the oven.

    In response: The eggs were 142F or 147F when they came out, which is warm, but not as hot as you are likely used to, with eggs coming out of water at around 212F. Remember that the yolks set at a lower temperature than whites, making just a degree or two the difference in overcooked and undercooked. It sort of depends on how you prefer your whites and yolks. At the higher temperature of 167, timing is critical, so be sure to set the timer!

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