Are you tired of inconsistent soft-boiled eggs? Look no further! In this post, we'll show you the secrets to achieving perfect sous vide soft-boiled eggs with a runny yolk and firm whites every time. There's just something about a really good soft boiled egg to start your day. Whether you're eating it on toast, serving it with your favorite breakfast potatoes, or going all out with a traditional eggs benedict, these Sous Vide Soft Boiled Eggs cooked right in theshell will simply make your life easier.
Prepare a water bath by filling a large container or pot with water. Attach your sous vide machine or immersion circulator and set the temperature to 145°F (63°C).
Gently place two large eggs into the water bath, making sure they are fully submerged in the water. Allow the eggs to cook in the sous vide water bath for 45 minutes, ensuring a consistent and precise temperature for perfectly cooked soft-boiled eggs.
To peel the eggs, gently tap the bottom of each egg onto a hard surface to create a crack in the shell. Then, peel away the outer top of the shell to expose a small hole at the top of the egg.
Tilt the cracked egg over a bowl, allowing the soft-boiled egg to gently slide out. Spoon out the tight white egg from the loose membrane, ensuring a smooth and velvety texture. *See notes.
Soft boiled eggs are best served immediately.
Notes
Storage Store soft-boiled eggs in the refrigerator in a bowl of water for up to 2 days.Freeze This dish is not freezer friendly.Reheat Submerge the soft boiled eggs in warm water for 5-10 minutes.Top Tips If you prefer your whites a little whiter after cooking, you can slide your egg into simmering water on the stove for about a minute to poach it.Nutrition The provided nutrition information is only an estimate.Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.