Prep Time::5 mins
Cook Time::45 mins
Total Time::50 mins
Servings::6
Yield::6 eggs
Ingredients
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6 eggs
Directions
Prepare a heat-proof container of water with a sous vide cooker. Set temperature to 150 degrees F (66 degrees C).
Fill a bowl with enough ice water to cover eggs; set aside.
Fill a saucepan with water and bring to a boil. Add eggs to boiling water and cook until whites are set, exactly 5 minutes. Transfer eggs to the ice bath to stop the cooking process, at least 1 minute.
Place eggs into the sous vide water bath; set a timer for 40 minutes.
Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.
Cook's Notes:
The water temperature defines the exact texture of yolk you'll get, so if you prefer more runny or hard-boiled than Sherry, adjust the temperature as needed.
You can place the eggs in a strainer and dip the strainer in the water (both when boiling and in the sous vide) to help keep the eggs from floating around and cracking.