Michelin Quality 64°C Sous Vide Egg

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

Ingredients

  • Eggs

Comments

CL
Calle Liljeholm
I don't think 40 minutes is enough for the whites to become coagulated
22 days ago
Chef In Shorts
After 90 mins. Perfection.
29 days ago
PS
Phillip Shiffrin
Agree with hobs. whites are a little too liquid for my taste.
6 months ago
H
hobs
Whites are not so consistent with this method. Yolks are also a bit too dense for my linking
6 months ago

Directions

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

Comments

CL
Calle Liljeholm
I don't think 40 minutes is enough for the whites to become coagulated
22 days ago
Chef In Shorts
After 90 mins. Perfection.
29 days ago
PS
Phillip Shiffrin
Agree with hobs. whites are a little too liquid for my taste.
6 months ago
H
hobs
Whites are not so consistent with this method. Yolks are also a bit too dense for my linking
6 months ago