Sous Vide Poached Eggs Recipe

Recipesfull introduces to you: Low Sodium Recipes. (Sous Vide Poached Eggs Recipe). Poached eggs are normally cooked directly in simmering water, but that can be tricky and lead to rubbery, messy eggs. I have tried different variations of times and temps, and this is the method I find produces a perfectly set white with a runny yolk. Use a kitchen timer for precise results, not the timer on your immersion cooker. Fresh eggs have tighter whites and produce the best results.

Brief

Prep 5 mins

Cook: 13 mins

Additional: 3 mins

Total: 21 mins

Servings: 4

Yield: 4 "poached" eggs

Sous Vide Poached Eggs Recipe

Ingredients

4 large cold eggs

salt and ground black pepper to taste

Sweet Potato Casserole Dessert

Diet and Healthy

Directions

Step 1

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions.

Step 2

Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.

Step 3

Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or over toast. Season with salt and pepper.

Nutritional Information

Sous Vide Poached Eggs Recipe

Servings Per Recipe:4

Calories: 71.5

% Daily Value *

Protein: 6.3g 13%

Carbohydrates: 0.4g

Sugars: 0.4g

Fat: 5g 8%

Saturated Fat: 1.5g 8%

Cholesterol: 186mg 62%

Vitamin A Iu: 243.5IU 5%

Niacin Equivalents: 1.4mg 11%

Vitamin B6: 0.1mg 5%

Folate: 23.5mcg 6%

Calcium: 26.5mg 3%

Iron: 0.9mg 5%

Magnesium: 6mg 2%

Potassium: 67mg 2%

Sodium: 108.8mg 4%

Calories From Fat: 44.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.