Sous Vide Soft Boiled Eggs Recipe Sip Bite Go Food

SHERRY'S PERFECT SOUS VIDE EGGS

Sherry's Perfect Sous Vide Eggs image

Sous vide 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 not possible otherwise. However, no matter what the pretty pictures in sous vide recipes show you, egg whites are a problem. They just don't get firmed up properly. This fixes that. The last time I fixed them for my girlfriend, she stopped me mid-sentence to say, 'These eggs are perfect!'

Provided by Ronald Hayden

Categories Breakfast and Brunch 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.
Fill a saucepan with water and bring to a boil. Add eggs to the boiling water and cook until whites are set, exactly 5 minutes. Move the eggs to the ice bath for at least 1 minute to stop the cooking.
Place eggs into the sous vide water bath; set 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

SOUS-VIDE SOFT-BOILED EGGS RECIPE

Sous-Vide Soft-Boiled Eggs Recipe image

Tight, clean whites that peel nicely with a molten golden-yolked core.

Provided by J. Kenji López-Alt

Categories Lunch Dinner Brunch Breakfast

Time 45m

Number Of Ingredients 1

Ingredients

1 to 12 large eggs

Steps:

Adjust sous-vide cooker to 143°F (61.7°C). Alternatively, fill a large beer cooler with hot water and use a kettle of boiling water to adjust heat to 146°F (63.3°C). Prepare an ice bath. Bring a large pot of water to a boil over high heat. Gently lower eggs into water using a metal spider or fine-mesh strainer. Cook for exactly 3 minutes then immediately transfer eggs to ice bath and let chill for 1 minute. Transfer to sous-vide cooker and cook for 45 minutes. Serve immediately or cool and store in the refrigerator for up to 3 days. Reheat in sous-vide cooker at 135°F (57.2°C) for 30 minutes to serve.

Nutrition Facts : Calories 72 kcal, Carbohydrate 0 g, Cholesterol 186 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, Sodium 71 mg, Sugar 0 g, Fat 5 g, ServingSize Makes 1 to 12 eggs, UnsaturatedFat 0 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

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THE BEST EGG SOUS VIDE RECIPES FOR BRUNCH AND BREAKFAST …

From sipbitego.com
Estimated Reading Time 9 mins

Egg Bites. Often, when we’re going to have overnight guests, I’ll make ahead a batch of Bacon, Caramelized Onion, and Cheese Sous Vide Egg Bites. They’re basically like Starbuck’s copycat sous vide egg bites.
Poached sous vide eggs on tomatoes. Another fancy sous vide breakfast my husband and I like to make for our guests is Poached Sous Vide Eggs on Roasted Tomatoes.
Sous vide egg sandwiches. When we’re road tripping around the Pacific Northwest I like to make Sous Vide Boiled Egg Salad Sandwiches to take along. The sous vide technique means that the eggs will cook in the sous vide water bath to the perfect hardness for salad, and then there’s just a little assembly before you spoon it into sesame rolls ready to enjoy.
Fluffy sous vide scrambled eggs. Scrambled Sous Vide Eggs might seem to be a counter-intuitive recipe to prepare with the sous vide machine—it’s all about pan frying, isn’t it?
Soft Boiled Sous Vide Egg Avocado Toast. Soft Boiled Sous Vide Egg Avocado Toast is a delicious breakfast, brunch, or snack that provides a nutritious pick-me-up whenever it is served.
Gourmet Sous Vide French Toast. When you’re looking for things to sous vide, don’t forget that sweet breakfasts can be made in the sous vide machine too!
Sous vide eggs for ramen. There are so many wonderful ways to enjoy sous vide eggs, and this is a great brunch idea using sous vide eggs. Adding sous vide eggs to ramen means that they’ll be perfectly gooey on the inside, while holding up their shape on the outside.
Use sous vide eggs for cookie dough. Okay, maybe the idea of raw cookie dough doesn’t strike you as the perfect sous vide brunch party idea. I get it. But it’s worth noting, if you’re looking for an interesting sous vide dessert, that you can make cookie dough with sous vide eggs.
Sous vide eggs Benedict. I’ve talked about poaching eggs sous vide style, and how miraculously creamy and perfect they turn out with the right time and temperature.
Deviled eggs with sous vide cooking. Making sous vide deviled eggs is a no-brainer, especially when you’re making a large batch for a party. Don’t snooze on deviled eggs sous vide style.

Sous Vide Soft Boiled Eggs Recipe Sip Bite Go Food

SHERRY'S PERFECT SOUS VIDE EGGS

SOUS-VIDE SOFT-BOILED EGGS RECIPE

Tight, clean whites that peel nicely with a molten golden-yolked core.

SOUS VIDE HARD-BOILED EGGS

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