Eggs Sous Vide


From Episode 1 – Sous Vide Basics Cooking Video Series with Sharone Hakman
Serves 2


  • 2 large eggs
  • 2 slices bread
  • 2 teaspoons butter, room temperature
  • salt and pepper to taste
  • 2 sprigs thyme, chopped


  1. Fill and preheat the SousVide Supreme to 146F/64C.
  2. Put eggs in their shells directly onto the bottom perforated rack of the water oven and cook for 1 hour.
  3. Just before serving, toast the bread and butter it.
  4. Cut off the crusts, cut the slices into thirds, and arrange on a plate.
  5. Crack an egg over the toast, season with salt and pepper, and a sprinkle of thyme.
  6. Serve.
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