Sous Vide "Poached" Eggs

Yep, this works nicely. It's the best sous vide recipe I have found. I've tried the 74C 15 min recipe from another siteand it didn't work as well as this 75C 13 min recipe. I've tried a bunch of other ones too, over the years. This is the best.

Same as a soft boiled egg - don't see it...

these eggs have become all the rage among sous vide addicts! I've seen differnt times and temps and this one is my favorite. they really are easy and the best part, you don't have to sit there watching them in a simmering pan on the stovve, nevermind the mess they sometimes make in the pan. you just put them in your sous vide container and let them cook and it leaves you time to prepare other foods at the same time.

This is way more trouble than necessary. I cook perfect poached eggs : bring an appropriate-size shallow pan of water to a low boil. Add 1 tsp whit vinegar. Crack eggs, One at a time, slowly add to water so they don’t spread too much. Lower heat to a simmer. Cover and set a timer for 3 1/2 minutes. Remove with slotted spoon.

This begs for a video. They look beautiful but I cannot visualize. Rating was requited—and I am sure that is what I will give this recipe when I make it! Thank you.

This was perfect. I know how to make poached eggs the traditional way, but this is a game changer and my new go-to method for poached eggs.

Granted It's not faster since it takes a little while for the sous vide to warm up vs. boiling water in a pot. However, it eliminates a lot of problems associated with making poached eggs, making things much easier. Issues like wispy egg whites that float away from the rest of the egg and broken yolks from wrestling the eggs in and out of the water are all off the table now. The eggs just cook in their own shells and crack open a perfect poached egg with no lost egg white or cleanup.

My only suggestion: follow the timing and temperatures on this exactly; should you choose to experiment by adding or subtracting a minute or so, be very precise. There is extraordinarily little room for error when it comes to poached eggs and this could become a hard broiled egg or a runny mess very easily if you don't keep an eye on the timer.

Many thanks to person who sent this in!