Sherrys Perfect Sous Vide Eggs Food

SOUS VIDE "POACHED" EGGS

Sous Vide

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 and Brunch Eggs

Time 21m

Yield 4

Number Of Ingredients 2

Ingredients

4 large cold eggs
salt and ground black pepper to taste

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, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 108.8 mg, Sugar 0.4 g

SOUS VIDE HARD-BOILED EGGS

Sous Vide Hard-Boiled Eggs image

If you don't like the dry yolks and rubbery whites in traditional hard-boiled eggs, try making them using your sous vide immersion cooker. The yolks come out super moist and tender and never discolored, which makes the added cook time well worth the wait! Use any number of eggs; the directions remain the same.

Provided by France C

Time 45m

Yield 6

Number Of Ingredients 1

Ingredients

6 large eggs

Steps:

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions. Once water is up to temp, slowly lower eggs into the water using a slotted spoon. Set timer for 40 minutes
Remove eggs from water once timer is up and place in a large bowl. Slowly shake bowl around to gently crack the eggs. Cover with ice water to cool. Peel carefully under running water.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

SHERRY'S PERFECT SOUS VIDE EGGS

Sherry's Perfect Sous Vide Eggs image

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!"

Provided by Ronald Hayden

Categories Breakfast Eggs

Time 50m

Yield 6

Number Of Ingredients 1

Ingredients

6 eggs

Steps:

Prepare a heat-proof container of water with a sous vide cooker. Set temperature to 150 degrees F (66 degrees C).
Fill a bowl with enough ice water to cover eggs; set aside.
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.
Place eggs into the sous vide water bath; set a timer for 40 minutes.
Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 61.6 mg, Sugar 0.3 g

SHERRY'S PERFECT SOUS VIDE EGGS

Sherry's Perfect Sous Vide Eggs image

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!"

Provided by Ronald Hayden

Categories Breakfast Eggs

Time 50m

Yield 6

Number Of Ingredients 1

Ingredients

6 eggs

Steps:

Prepare a heat-proof container of water with a sous vide cooker. Set temperature to 150 degrees F (66 degrees C).
Fill a bowl with enough ice water to cover eggs; set aside.
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.
Place eggs into the sous vide water bath; set a timer for 40 minutes.
Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 61.6 mg, Sugar 0.3 g

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Sherrys Perfect Sous Vide Eggs Food

SOUS VIDE "POACHED" EGGS

SOUS VIDE HARD-BOILED EGGS

SHERRY'S PERFECT SOUS VIDE EGGS

SHERRY'S PERFECT SOUS VIDE EGGS

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