Michelin Quality 64°C Sous Vide Egg

126
126
64°C (147.2° F)
Temperature
Sous vide time
1 Person
Serves
Easy
Difficulty
HH

Ingredients

  • Eggs

Comments

H
hobs
Whites are not so consistent with this method. Yolks are also a bit too dense for my linking
almost 2 years ago
PS
Phillip Shiffrin
Agree with hobs. whites are a little too liquid for my taste.
almost 2 years ago
Chef In Shorts
After 90 mins. Perfection.
over 1 year ago
CL
Calle Liljeholm
I don't think 40 minutes is enough for the whites to become coagulated
over 1 year ago
L
LaPan
Recipe needs to be more specific: what size eggs and refrigerated or room temp?
12 months ago

Directions

  1. Sous Vide Eggs for 45 minutes at 64C. Crack open, and enjoy happiness!

Comments

H
hobs
Whites are not so consistent with this method. Yolks are also a bit too dense for my linking
almost 2 years ago
PS
Phillip Shiffrin
Agree with hobs. whites are a little too liquid for my taste.
almost 2 years ago
Chef In Shorts
After 90 mins. Perfection.
over 1 year ago
CL
Calle Liljeholm
I don't think 40 minutes is enough for the whites to become coagulated
over 1 year ago
L
LaPan
Recipe needs to be more specific: what size eggs and refrigerated or room temp?
12 months ago