Sous Vide Poached Eggs
from ButterYum
INGREDIENTS
INGREDIENTS
large eggs, room temperature
garnish, salt pepper, chopped chives
DIRECTIONS
DIRECTIONS
Set up sous vide circulator in a heat-proof vessel or sous vide container and preheat the water to 167F (75c).
Gently drop the eggs into the preheated water and set a timer for 13 minutes; prepare a bowl of iced water.
At the end of 13 minutes, move eggs to iced water bath for 5 minutes.
Crack, season, and serve.