Summary

Ingredients

• 1 egg (s), size L.
• 1 pinch (s) salt and pepper

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Instructions

1. I set the sous vide stick to 62 ° C. Then place the egg or eggs in the water bath for 45 minutes.
2. 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.
3. 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.
4. If you want to serve your guests a slightly different egg, there is a simple method of boiling a poached egg.