How do I sous vide poached eggs, and how is it different?

Question

How do you sous vide poached eggs? Learn how this method differs from traditional poaching and how to achieve a perfect result without a vortex.

Answer 1

Sous vide poached eggs are cooked in their shells at a precise temperature for a specific time, resulting in perfectly set whites and runny yolks every time. This method differs from traditional poaching because it eliminates the need for swirling water and careful monitoring.

Detailed Explanation:

Sous vide poaching offers unparalleled consistency and ease. Here's how to do it:

1. Set up your sous vide bath: Preheat your water bath to 167°F (75°C). Precise temperature control is key for perfect results.

2. Prepare the eggs: Gently place fresh, cold eggs directly into the preheated water bath. There's no need to crack them first.

3. Cook the eggs: Cook for 13-14 minutes for a runny yolk and fully set white. Adjust the time slightly based on your preference and egg size. Larger eggs may need an extra minute.

4. Cool and crack: Carefully remove the eggs from the water bath. Gently crack each egg into a small bowl. The egg white should slide out easily, encasing the runny yolk.

5. Serve immediately: Serve your perfectly sous vide poached eggs on toast, salads, or as part of any dish where you'd typically use a poached egg.

The main difference between sous vide and traditional poaching is the cooking environment. Traditional poaching involves cooking the egg in simmering water, requiring constant attention to maintain the right temperature and swirl the water to keep the egg from sticking. Sous vide eliminates these variables, providing a hands-off, foolproof method.

Pro Tip:

For easier peeling, immediately plunge the cooked eggs into an ice bath for a minute or two before cracking. This helps to slightly firm up the whites and makes them easier to handle.