Sous vide soft-boiled eggs with a just-solidified yolk and those elusive solid whites. Eggs are an excellent candidate for sous vide because you can get consistencies of yolk that are impossible otherwise. However, no matter what the pretty pictures in sous vide recipes show you, egg whites are a problem. They just don't firm up properly. This recipe fixes that. The last time I made these for my girlfriend, she stopped me mid-sentence to say, "These eggs are perfect!"
Ingredients
- eggs: 6 piece
Metric Conversion
Stages of cooking
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Prepare a heat-proof container of water with a sous vide cooker. Set temperature to 150 degrees F (66 degrees C).
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Fill a bowl with enough ice water to cover eggs; set aside.
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Fill a saucepan with water and bring to a boil. Add eggs to boiling water and cook until whites are set, exactly 5 minutes. Transfer eggs to the ice bath to stop the cooking process, at least 1 minute.
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Place eggs into the sous vide water bath; set a timer for 40 minutes.
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Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.
