Ingredients
- •4 large eggs (as fresh as possible)
- •Kosher salt for seasoning
- •Black pepper for seasoning
- •Optional toppings (butter, chives, hot sauce)
Instructions
1
Preheat sous vide water bath to 145°F (63°C).
2
Gently lower whole eggs (still in shells) into water bath using slotted spoon.
3
Cook for 45 min to 1 h. Eggs can hold safely for up to 1 h at this temperature.
4
Prepare an ice bath with cold water and ice.
5
Remove eggs from water bath using slotted spoon.
6
Gently crack eggs into ice bath and let sit for 1–2 min to cool shells.
7
Carefully peel eggs underwater—the shells should slip off easily.
8
Transfer peeled eggs to serving plates using slotted spoon.
9
Season with kosher salt and black pepper. Serve immediately.
Notes
- •The ice bath makes peeling much easier and stops cooking
- •Use the freshest eggs possible for best shape and flavor
- •These can be made ahead and reheated by dropping in 145°F water for 5 min
Nutrition information
Calories
70 cal
Protein
6g
Fat
5g
Carbs
1g
Tags
breakfastbrunchclassicsimple