SIMPLE POACHED EGGS RECIPES
SOUS VIDE "POACHED" EGGS RECIPE | ALLRECIPES
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 Eggs
Total Time 21 minutes
Prep Time 5 minutes
Cook Time 13 minutes
Yield 4 "poached" eggs
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, CarbohydrateContent 0.4 g, CholesterolContent 186 mg, FatContent 5 g, ProteinContent 6.3 g, SaturatedFatContent 1.5 g, SodiumContent 108.8 mg, SugarContent 0.4 g
HOW TO POACH EGGS PERFECTLY – BEST POACHED EGG RECIPE
Steps:
- Bring a pot of water to a gentle boil, then salt the water. Meanwhile, crack an egg (or two, or three!) into a small cup.
- With a spoon, begin stirring the boiling water in a large, circular motion.
- When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks.
- Cook for about 2 ½ to 3 minutes.
- Using a slotted spoon, remove the egg (or eggs) to a plate.
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