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Sous Vide Soft-Poached Eggs

Why This Recipe Works

By Tim Chin

Eggs are the poster child for sous vide cooking: The technique produces eggs with unique texture, 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. 

Ingredients

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1 - 16 large eggs
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 16)

  • Calories 38
  • Cholesterol 98 mg
  • Fat 2 g
  • Sodium 37 mg
  • Saturated 0 g
  • Carbs 0 g
  • Trans 0 g
  • Dietary Fiber 0g
  • Monounsaturated 0 g
  • Sugar 0 g
  • Polyunsaturated 0 g
  • Protein 3 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Instructions

Makes 16 eggs maximum

Be sure to use large eggs that have no cracks and are cold from the refrigerator. Serve with crusty bread or toast. Fresher eggs have tighter whites and are better suited for this recipe. Eggs can be cooked, chilled in an ice bath for 10 minutes, and refrigerated for up to five days. To reheat, lower eggs into water bath set to 140°F/60°C and cook until heated through, at least 15 minutes or up to 1 hour, then crack into bowls as directed.

1. Using sous vide circulator, bring 4-inches water to 167°F/75°C in 7-quart Dutch oven or Lexan container. Using slotted spoon, gently lower eggs into prepared water bath, cover, and cook for 12 minutes.

2. Meanwhile, fill large bowl halfway with ice and water. Using slotted spoon, transfer eggs to ice bath and let sit until cool enough to handle, about 1 minute. To serve, crack eggs into individual bowls and season with salt and pepper.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.