Get Started with Sous Vide
Sous Vide Soft-Poached Eggs
Eggs are the poster child for sous vide cooking: The technique produces eggs with unique textures, and the method is hands-off and easily scalable. Typically, sous vide eggs are cooked at a low temperature (about 145°F/63°C) for at least 1 hour. This will give you yolks that are slightly thickened but still runny and barely set whites. Still, we found the texture of the whites to be too loose at this temperature range, most of them running off when we cracked into the eggs. Some recipes call for cracking these “63-degree eggs” into simmering water to better set the whites. We wanted to ditch that finishing step but still produce a solid poached egg, so instead we opted for cooking at a higher temperature for a shorter time to set more of the loose whites. While there is still some loose white that will run off after cracking the egg, this method produces something much closer to a traditional poached egg—right out of the shell! And with the ability to make these eggs ahead of time, this method is perfect for the brunch crowd.
All About Sous Vide Cooking
We have sous vide fever in the test kitchen these days (in fact, our cooks and editors are busy at work on our forthcoming book all about the popular cooking method—look for it in 2018!). This game-changing technique of cooking food in a precisely controlled water bath offers exceptional results for foods such as eggs, seafood, meat, and much more. Learn everything you need to know to start cooking this way in your home kitchen. Our guide covers the best sous vide machines, how to get started with sous vide cooking, and six sous vide recipes.