Sous Vide Eggs

Eggs cooked Sous Vide at a precise temperature develop textures that are impossible to achieve with conventional cooking. My girlfiend calls this the "perfect egg".

Sous vide eggs are cooked in their shells in a temperature-controlled water bath. Because egg proteins set at different temperatures, precise control allows the yolk and white to reach unusual textures.

At 145°F/63°C, the yolk becomes thick and custard-like while the white remains tender and delicate. This texture is often called a 63-degree egg and is widely used in restaurant cooking.

1. Preheat a sous vide bath to 145°F/63°C.
2. Place whole eggs directly into the water bath, no need to put in a bag, but to keep them from moving around and cracking, it's helpful to put them in a sieve or small bowl.
3. Cook for 45 minutes.
4. Remove the eggs from the water bath and crack them gently into a bowl. The white will be softly set but still delicate, while the yolk becomes thick and creamy.