Sherry's Perfect Sous Vide Eggs
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!'
Gallery
Recipe Summary
Ingredients
Directions
Cook's Notes:
The water temperature defines the exact texture of yolk you'll get, so if you prefer more runny or more hard-boiled than Sherry does, adjust the temperature as needed.
You can place the eggs in a strainer and dip the strainer in the water (both when boiling and in the sous vide) to help keep the eggs from floating around and cracking.
