Details

Equipment

• Stock pot
• Sous vide appliance
• Medium bowl

<aside> <img src="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" alt="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" width="40px" /> While this is set to 75°C, the cook time on this perfectly cooks eggs to 63°C

</aside>

Ingredients

• 2 - 4 ea. Eggs

Instructions

Prep

1. Heat water in stock pot with sous vide appliance to 75°C (167°F)
2. Assemble an ice bath in bowl

Cook

1. Gently lower eggs into hot water and let cook for 13 minutes exactly
2. Remove eggs and place in ice bath for 30 seconds

Finish

1. Crack and remove over paper towel to catch excess loose whites
2. Serve immediately