I always had a hard time poaching eggs. I saw a tip about steaming the eggs and chilling them then cracking the egg into boiling water. So, I did the same thing but with my sous vide.
I did 143.6 degrees Fahrenheit (62C) for 1 hour. I don't like to put eggs directly in the water bath. I used my chamber sealer to seal the bag. My understanding is if you have a suction sealer it will crack the eggs. So, you would have to put the eggs directly in the water. Or, you can put eggs in a Mason Jar with water and cook it in the water bath. If you get a broken shell with eggs directly in the water bath, it makes a mess.
Once done, I put in an ice bath. After 15 minutes, I boiled water and once boiling I put toast in. I cracked the egg into a small bowl then dropped the egg into the water. I cooked it for about 45 seconds. Tomorrow, I am going to try one minute. I had a little white that wasn't set. Visually, it looked great and it tasted good. I get pasture raised eggs so the yolks are a really good color.
I made enough to use for a few days. I'll keep them in the fridge and it will be easy. I like a poached egg on my steak.
by ZookeepergameSea2012
6 Comments
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These look great. You got a ton of white which is hard to do for me generally when poaching.
But: crack eggs into salted simmering water, wait 3 min, scoop out with slotted spoon. Poached eggs.
for those of us that don’t have a chamber sealer, would the “put them in a zip lock bag and use the water to get the air out” method works as well?
The only question I have is, how did the boiled toast come out?
Yes, it’s a wonderful method, I make onsen eggs like this. But… why are you vacuum sealing them? It’s useless. They’re eggs. They have a shell. Put them in water and run the sous vide circulator.
You don’t need to bag them