Sous Vide Eggs Recipe

Cooking Directions

• STEP 1.Preheat the sous vide water bath to the desired temperature (145°F for soft-boiled, 155°F for medium-boiled, or 165°F for hard-boiled).
• STEP 2.Place the eggs in a single layer in a sous vide bag or a heatproof container.
• STEP 3.Seal the bag or cover the container with plastic wrap, ensuring there are no air pockets.
• STEP 4.Gently place the bag or container into the preheated water bath and cook for the desired time (soft-boiled: 45 minutes, medium-boiled: 1 hour, hard-boiled: 1.5 hours).
• STEP 5.Once the cooking time is up, carefully remove the eggs from the water bath and transfer them to an ice bath to cool and stop the cooking process.
• STEP 6.Peel the eggs and serve them immediately, or store them in the refrigerator for later use.

Cooking Tips

• Use fresh eggs for the best results.
• If using a sous vide bag, you can add seasonings or herbs to infuse flavor into the eggs.
• For easy peeling, it's recommended to use eggs that are at least a week old.

Storage and Serving

• Sous vide eggs can be stored in the refrigerator for up to 5 days.
• Serve the eggs as a standalone dish, or use them in salads, sandwiches, or as a topping for avocado toast.
• To reheat the eggs, place them in a water bath at the desired temperature for a few minutes until warmed through.