Poached eggs in sous vide
5 servings
40 minutes
Sous-vide poached eggs are an exquisite version of the classic French dish. The delicate low-temperature cooking process allows the white to become soft and the yolk to retain a creamy texture. Historically, poached eggs emerged in France as a symbol of sophistication and morning pleasure. They are served on toast, with sauces, or as part of complex dishes like Eggs Benedict. Thanks to sous-vide cooking, they are perfect for gourmet breakfasts and can be stored in the fridge for several days. This method guarantees consistently perfect results—a poached egg with a delicate shell, refined flavor, and velvety yolk.
1
Prepare all the ingredients.
2
Fill the container for sous-vide with water.
3
Heat to 64 degrees.
4
Eggs should be washed well.
- Chicken egg: 10 pieces
5
Dry on paper towels.
6
Boil eggs for 30 minutes.
7
Once the eggs are ready, remove them from the bag and quickly cool them in water. Such shelled eggs can be stored in the refrigerator for 2-3 days.
8
In a separate saucepan, bring water to a boil, add salt, and carefully crack the required number of eggs into it. Cook at a gentle boil for 1 minute.
- Chicken egg: 10 pieces
- Salt: to taste
9
Place poached eggs on a plate, season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste