Sous vide soft-boiled eggs with a just-set yolk and those elusive whites. Eggs are a great candidate for sous vide because you can achieve yolk consistencies that are otherwise impossible. But no matter what pretty pictures in sous vide recipes may tell you whites are a problem. They just don’t set properly. This recipe fixes that. The last time I made them for my girlfriend she interrupted me mid-sentence to say “These eggs are perfect!”
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 ChefSteps | 2013-10-23 23:48:12 |  493,532 Views |
75 C Egg – Sous Vide Recipe – ChefSteps
Prepare a heatproof container with water using a sous vide cooker. Set the temperature to 150 degrees F (66 degrees C).
Fill a bowl with enough ice water to cover the eggs. Set aside.
Fill a pot with water and bring to a boil. Add eggs to the boiling water and cook until the whites are set exactly 5 minutes. Place the eggs in the ice bath to stop the cooking process for at least 1 minute.
