Sous Vide Egg

The perfect egg is known to be cooked sous vide at exactly 148 F (64.5 C).

Cooked sous vide for at least 1 hour. Below are the results! The egg jumps right out of the shell. The best part of sous vide eggs is not having to peel it :-)

The yolk turns out to be a custard-like texture.  The whites are soft and a little runny.

1 comment to Sous Vide Egg

Leave a Reply to rajivp

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>