Best Sherrys Perfect Sous Vide Eggs Recipes

PERFECT SOUS VIDE EGGS

Perfect Sous Vide Eggs image

Quick sous vide eggs that turn out to be perfect: set whites, rich and creamy yolks cooked in 15 minutes.

Provided by Cheryl Malik

Categories Basics

Time 30m

Number Of Ingredients 3

Ingredients

6 large eggs (any type)
salt (to taste)
pepper (to taste)

Steps:

Preheat large pot of water with sous vide immersion circulator to 165° Fahrenheit (74° Celsius). Pot should be deep enough that water level falls between minimum and maximum indicators on circulator.
Carefully place uncooked eggs directly into water bath, being careful not to crack shells. Set timer for 15 minutes and let eggs cook undisturbed.
After 15 minutes, immediately and carefully remove eggs from water bath. Place cooked eggs in ice bath and let eggs cool 3 to 5 minutes.
Once cool to touch, crack eggs into serving dishes, season with salt and pepper, and serve.

Nutrition Facts : Calories 72 kcal, Carbohydrate 1 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 186 mg, Sodium 71 mg, Sugar 1 g, ServingSize 1 egg, TransFat 1 g, UnsaturatedFat 3 g

SOUS VIDE HARD-BOILED EGGS

Sous Vide Hard-Boiled Eggs image

If you don't like the dry yolks and rubbery whites in traditional hard-boiled eggs, try making them using your sous vide immersion cooker. The yolks come out super moist and tender and never discolored, which makes the added cook time well worth the wait! Use any number of eggs; the directions remain the same.

Provided by France C

Time 45m

Yield 6

Number Of Ingredients 1

Ingredients

6 large eggs

Steps:

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions. Once water is up to temp, slowly lower eggs into the water using a slotted spoon. Set timer for 40 minutes
Remove eggs from water once timer is up and place in a large bowl. Slowly shake bowl around to gently crack the eggs. Cover with ice water to cool. Peel carefully under running water.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

SOUS VIDE "POACHED" EGGS

Sous Vide

Poached eggs are normally cooked directly in simmering water, but that can be tricky and lead to rubbery, messy eggs. I have tried different variations of times and temps, and this is the method I find produces a perfectly set white with a runny yolk. Use a kitchen timer for precise results, not the timer on your immersion cooker. Fresh eggs have tighter whites and produce the best results.

Provided by France C

Categories Breakfast and Brunch Eggs

Time 21m

Yield 4

Number Of Ingredients 2

Ingredients

4 large cold eggs
salt and ground black pepper to taste

Steps:

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions.
Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.
Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or over toast. Season with salt and pepper.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 108.8 mg, Sugar 0.4 g