the only way to poach an egg.
Poached Eggs
Here’s the thing. I LOVE eggs and when I got a sous vide it was all I wanted to try. However, I was sorely disappointed with my first few attempts - they were these slimy eyeballs of goo and not at all what I had in mind for brunch. In this recipe I do not go into any detail about different temperatures & timings as there is only 1 way to achieve the Holy Grail of poached eggs: A firm, set white & a runny yolk.
3 simple steps.
Sous Vide.
Set your Sous Vide to 147ºF/63.8ºC and cook the eggs for 45 minutes in their shells. Then leave them to cool for at least 10 mins.
TIP: I recommend doing one or two spares as there can be the odd yolk break during step 2.
2. Crack into a bowl.
What it says on the tin. Crack the eggs (carefully!) into a bowl and either move them into the fridge for later or move on to the next step.
TIP: Be careful as it’s easy to put your thumb through a yolk.
3. Poach.
Bring salted water to the boil and add the eggs. Poach for 1 min (medium eggs) or 1 1/2mins (large eggs). And serve!