Best 6 Fearless Sous Vide Poached Eggs Recipes
Sous vide poaching eggs is a cooking method that allows for precise temperature control, resulting in perfectly cooked eggs with tender whites and runny yolks. Unlike traditional poaching methods, which can be tricky and result in inconsistent results, sous vide poaching ensures consistent and reliable results every time. This article will provide a comprehensive guide to cooking fearless sous vide poached eggs, including step-by-step instructions, tips, and troubleshooting advice. Whether you're a novice cook or an experienced chef, this guide will equip you with the knowledge and skills to create perfectly poached eggs every time.
Check out the recipes below so you can choose the best recipe for yourself!
SOUS VIDE "POACHED" EGGS
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 method I find produces a perfectly set white with a runny yolk. Use a kitchen timer for precise results, not the timer on your immersion cooker. Fresh eggs have tighter whites and produce the best results.
Provided by France C
Categories Breakfast and Brunch Eggs
Time 21m
Yield 4
Number Of Ingredients 2
Steps:
- 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.
- 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 over toast. Season with salt and pepper.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 108.8 mg, Sugar 0.4 g
SOUS VIDE EGGS
Steps:
- Pre-heat the sous vide water bath to 75° C / 167° F.
- Use a slotted spoon or spider to gently set the eggs at the bottom of the container.
- Cook for 13 minutes 30 seconds then remove and run under cold tap water for about 30 seconds OR into an ice bath for a few seconds until cool enough to be able to handle. Crack and transfer into small bowls or right on top of toast. Season with kosher salt & pepper.
THE BEST SOUS VIDE POACHED EGGS RECIPE
Steps:
- Set sous vide machine to 75C/167F. Once temperature is reached, gently place eggs in the bath for 14 minutes.
- Remove eggs from sous vide bath with tongs. Immediately place eggs into a bowl of ice water for 5 minutes.
- Once chilled, gently crack each egg over a slotted spoon to remove any excess runny whites. Place into individual bowls, or straight onto toast, shakshuka or whatever you are making! Season egg with salt and pepper to taste.
FEARLESS SOUS VIDE POACHED EGGS
Meet the easiest way to poach eggs-just drop 'em right into a sous vide water bath. The texture is different than your standard poached egg; it's creamy and custardy throughout both the yolk and white. This recipe makes six eggs, but you could use any number of eggs you like! The ratio for the outcome is 1:1, meaning that for every egg you put in, you get a cooked one out.
Provided by Tyler Kord
Categories Egg Poach Soy Free Peanut Free Wheat/Gluten-Free
Yield Makes 6
Number Of Ingredients 1
Steps:
- Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water. Turn on machine and heat water to 153°F. Not 155°F-not 150°F. 153°F.
- Gently lower eggs into water. (We like to put each one in a spoon and lower it in just to make sure it doesn't crack.) Cook 25 minutes.
- Transfer eggs to an ice bath and let cool. Transfer to an airtight container and chill; they'll keep in the fridge for about a week.
- When you want to eat one warm (though there is nothing wrong with eating a cold, poached egg), use sous vide machine set to 150°F or a small pot of hot water to heat it up for a few minutes. Then crack it into a bowl or small container so that you can drain off any water or floating albumin before you plate your pretty egg.
SOUS VIDE RICE BOWL | EPICURIOUS
We did it! We wanted to make dinner for one where the cleanup is just washing out a few bags and that's it. And we were determined to make rice a part of that...but rice was determined to not be a part of it. We cooked so many tiny bags of rice trying to make this work, but the par-boiled nature of Uncle Ben's, which allows it to cook faster in a sealed environment without getting starchy or gummy, made it the clear winner.
Provided by Tyler Kord
Time 1h
Yield 1 serving
Number Of Ingredients 13
Steps:
- Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water.
- Place rice, 1 tsp. butter, 1/2 tsp. salt, and 1/3 cup plus 1 Tbsp. water in a vacuum-sealable or freezer bag and gently shake to combine.
- Place carrot, lime juice, maple syrup, cumin, 1 tsp. butter, 1/4 tsp. salt, and 1/4 tsp. oil in another bag and gently shake to combine.
- Place mushrooms, cornstarch, tamari, remaining 1 tsp. oil, and a pinch of salt in third bag and gently shake to combine.
- Vacuum seal or partially close freezer bags, getting as much air out as possible to keep bags from floating, and place in water bath. If using freezer bags, push down into water until only the open edge of bag is exposed (this will push more air out of the bag) and fully close, using a wooden spoon or tongs to hold the vegetables below the water while sealing, as they're buoyant and want to float. Turn on machine and heat water to 190°F.
- Cook, turning mushrooms and carrots occasionally, which have a tendency to float, 35 minutes. If after 5-10 minutes, it looks like there's air in the freezer bags, open a corner and push the bags under water, sealing again when the air is displaced. You could also try to weigh them down, but the water is hot so it's kind of a pain.
- Remove bags from water and unseal. Transfer rice to a medium bowl and top with mushrooms. Pull carrots out of their liquid and reserve liquid in bag as a totally righteous sauce to pour over the finished dish.
- Top rice bowl with poached egg, scallions, shallots, peanuts, hot sauce if you're into it, and don't forget that you still have that reserved carrot sauce!
SOUS VIDE HARD-BOILED EGGS
If you don't like the dry yolks and rubbery whites in traditional hard-boiled eggs, try making them using your sous vide immersion cooker. The yolks come out super moist and tender and never discolored, which makes the added cook time well worth the wait! Use any number of eggs; the directions remain the same.
Provided by France C
Time 45m
Yield 6
Number Of Ingredients 1
Steps:
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions. Once water is up to temp, slowly lower eggs into the water using a slotted spoon. Set timer for 40 minutes
- Remove eggs from water once timer is up and place in a large bowl. Slowly shake bowl around to gently crack the eggs. Cover with ice water to cool. Peel carefully under running water.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
Tips
- Use fresh eggs. Fresh eggs will have a firmer white and yolk, which will hold their shape better during cooking.
- Bring the water to a simmer before adding the eggs. This will help to prevent the eggs from sticking to the bottom of the pot.
- Cook the eggs for the desired amount of time. The cooking time will vary depending on how you like your eggs. For a soft-boiled egg, cook for 3-4 minutes. For a medium-boiled egg, cook for 5-6 minutes. For a hard-boiled egg, cook for 7-8 minutes.
- Immediately transfer the eggs to an ice bath after cooking. This will stop the cooking process and help to prevent the eggs from overcooking.
- Peel the eggs under cold water. This will make it easier to remove the shell.
Conclusion
Sous vide poaching eggs is a great way to achieve perfectly cooked eggs every time. By controlling the temperature of the water, you can ensure that the eggs are cooked to your desired doneness. Sous vide poaching is also a gentle cooking method, which helps to preserve the nutrients in the eggs. With a little practice, you'll be able to sous vide poach eggs like a pro!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love