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How to Cook Eggs Sous Vide
Cooking eggs sous vide is a rite of passage for every owner of the Sansaire. Whereas perfectly poaching an egg is a difficult and noteworthy achievement in traditional cooking, you can perfectly poach a dozen eggs sous vide with your eyes closed. By allowing the eggs to cook slowly over 45 minutes, their texture will become fudgy and silken. You’re about to upgrade your brunch game.
Time to complete
45 minutes
(5 minutes hands-on)
Things you’ll need
- Just your Sansaire
Set Up Your Sansaire
Pick a container that will be large enough to fit the number of eggs you want to cook, with extra room left over for water to circulate. A small pot is a great choice. Place your Sansaire inside the pot, with the Sansaire’s clip on the outside to hold it steady. Add enough water to cover the minimum fill line on the Sansaire, and plug in the power cord.
Pick Your Perfect Egg
This is entirely a matter of personal preference. Do you like your eggs runny and soft, or thick and spreadable? Pick the doneness that’s most appealing to you, and we’ll show you how to dial it in. The FDA would like to remind you that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Runny
A slightly thick, runny yolk with barely set whites. Great for spreading on toast or bursting over pasta.
Set your Sansaire to
62°C
143.6°F
Just Set
Our favorite. A thick, creamy yolk with whites like soft Jell-O. A treat to eat in any form.
Set your Sansaire to
65.5°C
149.9°F
Medium-Poached
The yolk and whites hold their shape when cut. The egg-lover’s egg.
Set your Sansaire to
68°C
154.4°F
Soft-Boiled
A little grit in the yolk, with firm whites. Great for salads or anywhere chopped egg thrives.
Set your Sansaire to
73°C
163.4°F
Add Eggs to the Water Bath
Nature was kind enough to seal eggs inside their own sous vide packaging (the shell!) so it’s not necessary to use bags when cooking whole eggs. Because the water will be hot, and because we don’t want the eggs to crack, lower them gently into the water bath using a spoon.
Cook for 45 Minutes. Finish Sunday’s Crossword Puzzle
Your eggs will be ready in 45 minutes, so you’ve got some time to kill. Here’s a hint: 18-across; 8 letters, a two word phrase for the perfect way to cook eggs.
Remove, Rinse, & Serve
Using tongs or a slotted spoon, remove the eggs from the bath. Run the shells under cold water for a few seconds until they’re cool enough to handle. Crack the shells gently and decant perfectly cooked sous vide eggs onto the dish of your choice.
Share the Love
Now that you’ve violated the laws of physics by producing such an amazing egg, it’s time to share with others. Post your results to the interwebs with hashtag #sansaire and we’ll brag on your behalf.
@julesfood
@julesfood
@julesfood
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