Michelin Quality 64°C Sous Vide Egg

107
107
64°C (147.2° F)
Temperature
Sous vide time
1 Person
Serves
Easy
Difficulty
HH

Ingredients

  • Eggs

Comments

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

Directions

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

Comments

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