Michelin Quality 64° Egg

64°C (147.2° F)
Temperature
Sous vide time
0 People
Serves
Medium
Difficulty
HH

Ingredients

  • Eggs

Comments

PS
Phillip Shiffrin
Agree with hobs. whites are a little too liquid for my taste.
5 days ago
H
hobs
Whites are not so consistent with this method. Yolks are also a bit too dense for my linking
11 days ago

Directions

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

Comments

PS
Phillip Shiffrin
Agree with hobs. whites are a little too liquid for my taste.
5 days ago
H
hobs
Whites are not so consistent with this method. Yolks are also a bit too dense for my linking
11 days ago