Details
| Serves |
1 - 2 |
| Total |
30 min. |
| Prep |
10 min. |
| Cook |
15 min. |
| Active |
5 min. |
| Difficulty |
2/10 |
| Tags |
type-breakfast ingredient-egg |
Equipment
- Stock pot
- Sous vide appliance
- Medium bowl
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<img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:
- While this is set to 75°C, the cook time on this perfectly cooks eggs to 63°C
</aside>
Ingredients
Instructions
Prep
- Heat water in stock pot with sous vide appliance to 75°C (167°F)
- Assemble an ice bath in bowl
Cook
- Gently lower eggs into hot water and let cook for 13 minutes exactly
- Remove eggs and place in ice bath for 30 seconds
Finish
- Crack and remove over paper towel to catch excess loose whites
- Serve immediately