Michelin Quality 64°C Sous Vide 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.
about 1 month ago
H
hobs
Whites are not so consistent with this method. Yolks are also a bit too dense for my linking
about 1 month 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.
about 1 month ago
H
hobs
Whites are not so consistent with this method. Yolks are also a bit too dense for my linking
about 1 month ago