Perfect Poached Egg

75°C (167° F)
Temperature
Sous vide time
0 People
Serves
Medium
Difficulty
Ideas in Food
Source

Ingredients

  • Any number of large eggs

Comments

Scott Minkoff
Trying it this morning, may be a lifesaver!
about 5 years ago
IG
Ian George
The only way to have the best cooked eggs ever
almost 5 years ago
Chef In Shorts
Sorry guys this suggestion is a dud. Tested your temp & timing on farm fresh eggs today several times and the results were consistent with our Nomiku. Exquisite runny egg yolk but... Very runny whites - still 50% transparent. More time (15mins @75°C) delivered less runny whites but a firm yolk. This test was conducted at an altitude of 415m asl. Where, when you place eggs into boiling water, 5mins later you have exquisitely runny egg yolk and firm whites. ALSO... What you describe Lisa is NOT a poached egg. Next test will be cracking eggs into small silicon containers that float on the surface of the water bath for 13m @75°C Wish me luck! If successful, the outcome will be the perfect poached egg.
almost 5 years ago
Lisa Q. Fetterman
How did yours come out @Chef in shorts?
over 4 years ago
AH
Alex Haines
Awesome!
over 4 years ago
ST
Scott Tallman
This is the 2nd thing I made with my Nomiku tonight. Turned out perfect.
over 3 years ago
JW
Jameson Walker Wolf
I'm confused when do I put the eggs in and start the timer? Do I wait till it gets to temp then put the eggs in and start the timer ? My eggs came out way too cooked :(
over 3 years ago

Directions

  1. Exquisite runny egg yolk and harder but silky whites. Put the whole egg (in shell) in the water.

Comments

Scott Minkoff
Trying it this morning, may be a lifesaver!
about 5 years ago
IG
Ian George
The only way to have the best cooked eggs ever
almost 5 years ago
Chef In Shorts
Sorry guys this suggestion is a dud. Tested your temp & timing on farm fresh eggs today several times and the results were consistent with our Nomiku. Exquisite runny egg yolk but... Very runny whites - still 50% transparent. More time (15mins @75°C) delivered less runny whites but a firm yolk. This test was conducted at an altitude of 415m asl. Where, when you place eggs into boiling water, 5mins later you have exquisitely runny egg yolk and firm whites. ALSO... What you describe Lisa is NOT a poached egg. Next test will be cracking eggs into small silicon containers that float on the surface of the water bath for 13m @75°C Wish me luck! If successful, the outcome will be the perfect poached egg.
almost 5 years ago
Lisa Q. Fetterman
How did yours come out @Chef in shorts?
over 4 years ago
AH
Alex Haines
Awesome!
over 4 years ago
ST
Scott Tallman
This is the 2nd thing I made with my Nomiku tonight. Turned out perfect.
over 3 years ago
JW
Jameson Walker Wolf
I'm confused when do I put the eggs in and start the timer? Do I wait till it gets to temp then put the eggs in and start the timer ? My eggs came out way too cooked :(
over 3 years ago