Sous Vide Soft-Poached Eggs

These sous vide soft-poached eggs give you perfect eggs, right out of the shell.

A cookbook recipe exclusively for ATK Essential members from Sous Vide for Everybody

YIELD Makes 16 eggs maximum

Sous Vide for EverybodyA cookbook recipe exclusively for ATK Essential members from Sous Vide for Everybody

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Key Equipment - The Best Slotted Spoons
Key Equipment - Dutch Ovens
Key Equipment - Sous Vide Machines (Immersion Circulators)

Before You Begin

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Be sure to use large eggs that have no cracks and are cold from the refrigerator. Serve with crusty bread or toast. Fresher eggs have tighter whites and are better suited for this recipe. Eggs can be cooked, chilled in an ice bath for 10 minutes, and refrigerated for up to five days. To reheat, lower eggs into water bath set to 140°F/60°C and cook until heated through, at least 15 minutes or up to 1 hour, then crack into bowls as directed.

Instructions

1.

Using sous vide circulator, bring 4-inches water to 167°F/75°C in 7-quart Dutch oven or Lexan container. Using slotted spoon, gently lower eggs into prepared water bath, cover, and cook for 12 minutes.

2.

Meanwhile, fill large bowl halfway with ice and water. Using slotted spoon, transfer eggs to ice bath and let sit until cool enough to handle, about 1 minute. To serve, crack eggs into individual bowls and season with salt and pepper.

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