How to sous vide the most perfect poached egg. It's the easiest technique for creating a heavenly texture that is almost impossible to achieve by other methods.
Pre-heat the sous vide water bath to 75° C / 167° F.
Use a slotted spoon or spider to gently set the eggs at the bottom of the container.
Cook for 13 minutes 30 seconds then remove and run under cold tap water for about 30 seconds OR into an ice bath for a few seconds until cool enough to be able to handle. Crack and transfer into small bowls or right on top of toast. Season with kosher salt & pepper.
Notes
Recipe works for as many eggs as you want to cook.
Pre-check the eggs for cracks.
Do a test before cooking a large batch, since different size and age eggs cook differently.
The Rosle Egg Topper works great for taking the top of the cooked eggs to easily remove them with a small spoon from the shell.