Egg Sous Vide
by Editorial Staff
Summary
| Prep Time | 2 mins |
| Cook Time | 45 mins |
| Total Time | 47 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 egg (s), size L.
- 1 pinch (s) salt and pepper
Print Recipe
Pin Recipe Instructions
- I set the sous vide stick to 62 ° C. Then place the egg or eggs in the water bath for 45 minutes.
- At the temperature I set, the egg yolk is still very liquid - which is why it can also be used as a topping for pasta or other dishes. At approx. 68 ° C the egg yolk is firmer and does not run over the whole plate.
- After the cooking time, rinse the egg under cold water, open it with a knife and place on the plate. Refine as desired with salt, pepper and other spices.
- If you want to serve your guests a slightly different egg, there is a simple method of boiling a poached egg.
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