Sous Vide Poached Eggs
This recipe provides basic instructions for poaching eggs using the sous vide technique.
- Large chicken eggs, duck eggs or quail eggs
Set the rear pump flow switch on the Sous Vide Professional to fully closed. Set the front pump flow switch to the minimum flow to ensure the delicate proteins in the whites do not separate from agitation.
Set the Sous Vide Professional to the target temperature based on the desired doneness of the eggs: 143.5°F (62°C) for soft whites, 145.5°F (63°C) for medium-set whites or 147°F (64°C) for firm-set whites.
Once the target temperature is reached, gently place the whole eggs in the circulating water bath. You may want to use a ladle or slotted spoon to gently lower the eggs so they do not crack.
Cook the eggs to the desired doneness. Most chicken and duck eggs will set to the desired doneness in 60 minutes (about 1 minute per gram of egg). Quail eggs will generally cook to the desired doneness in 20 to 30 minutes. The proteins will start to denature after 120 minutes, resulting in unpleasant textures.
If serving immediately, gently crack an egg onto a paper towel to capture any excess liquid. Gently roll the egg off of the towel onto a plate.
If serving at a later time, plunge the cooked egg into an ice bath. Refrigerate for up to 48 hours. Reheat the egg by placing in a 140°F (60°C) circulating water bath or placing the cracked egg in a pot of simmering water on the stovetop for 60 seconds.
Adapted from a recipe by PolyScience.