Sous Vide Eggs

Cooking temperatures also work for duck and quails eggs. Halve the time if using quails eggs. If eggs are already at room temperature, reduce the cooking time slightly.

Ingredients

• Large eggs
• Salt
• Black pepper

Method

• Set your sous vide water bath to the desired temperature using the chart below and 45 minutes cooking time.

Cooking Temperatures

Whites just set	60ºC	140ºF
Runny yolk	62ºC	143.5ºF
Creamy yolk with firmer whites	63ºC	145ºF
Yolk fully set but creamy with firmer whites	64ºC	147ºF
Yolk fully set with firm whites	65ºC	149ºF
Yolk starting to go green	72.5ºC	162.5ºF
Hard boiled	75ºC	167ºF

 

• Gently place the eggs into the water bath using a spoon or tongs and cook for 45 minutes. Vacuum pouches are not necessary when cooking eggs as the shell will act as an outer casing, although can be used if preferred.

To Serve

• Use a large spoon or tongs to remove the eggs from the bath and serve with your favourite accompaniments.
• If not serving immediately, chill in ice cold water and store in the refrigerator for up to 3 days.
• To reheat, simply submerge eggs in the water bath at 60ºC (140°F) and cook for 2 minutes.