Sous vide poached eggs: perfect texture every time

Ingredients for Fearless sous vide poached eggs

• 6 large eggs

How to make Fearless sous vide poached eggs

1. Clip or stand the sous vide machine to a tall, large pot. Fill the pot with warm water. Turn on the machine and heat the water to 67°C (not 68°C or 65°C — precisely 67°C).

2. Gently lower the eggs into the water using a spoon to avoid cracking. Cook for 25 minutes.

3. Transfer the eggs to an ice bath and allow them to cool. Once cooled, transfer the eggs to an airtight container and chill; they will keep in the fridge for about a week.

4. When you wish to enjoy a warm egg (though a cold poached egg is perfectly acceptable), set the sous vide machine to 65°C or use a small pot of hot water to heat the egg for a few minutes.

5. Crack the egg into a bowl or small container to drain off any water or floating albumin before plating your beautifully cooked egg.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.