Five Minute Friday: Sous-Vide Eggs

I realize the average person probably does not have an immersion circulator lying around at home, but in the last year or so it’s become a much more accessible purchase and I absolutely love our little Joule Sous-Vide.

I have written about the Perfect Boiled Egg before, but since Nick bought this guy last year, I’ve cooked most of my eggs sous-vide. I’m definitely a gooey/jammy yolk kinda woman and if that’s your style too, you gonna love these.

For this “recipe” you’ll need:
Immersion circulator
Large heat-safe container or stock pot
Large heat-safe bowl
Slotted spoon

12 large white eggs
~7 L water

Fill a large container or pot with cold water to cover the jet on your immersion circulator (for my container, that’s 7-8 liters which are conveniently marked on the front). Plug in your machine, set it up in your container/pot, and set the temperature to 185*F.

Once the water has come up to temperature, gently add the eggs to the water – the water is obviously pretty hot at this point so I like to use a slotted spoon for this step.

Set a timer for 11 minutes.

While the eggs are cooking, add 1-2 handfuls of ice to a large bowl. In the last two minutes of cooking, fill the bowl with water.

When your 11 minute timer goes off, remove your eggs from their cooking vessel with a slotted spoon and immediately submerge in ice water.

Let eggs cool in the water for 1-2 minutes, then peel immediately. Set peeled eggs on a paper towel to dry.

Eat any broken eggs, store the rest in a sealed container in your refrigerator for up to five days.

Eat as is, arrange them in a platter with my Chicken Liver Mousse or Spicy Tomato Magic, or use them to make my Deviled Egg Salad!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.