Time to complete

45 minutes

(5 minutes hands-on)

Things you’ll need

  • Just your Sansaire
1

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.

2

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

3

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.

4

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.

5

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.

#chefsdayoff 13min egg, corn consommé
Light early dinner. Sous vide egg and spinach shirataki noodles sautéed with garlic, pine nuts and Pecorino Romano. The noodles are great because they're only 15 calories and gluten free, but they taste nothing like spinach pasta. They take on any flavor you use. Not a bad substitute looks and texture wise. I use them all the time.
Sous Vide STEAK n' EGG...
Good Morning...☀️ Carnitas, Avocado, Cilantro, Jalapeño with Sous vide poached Egg. Before
New toy. #sansaire
150 degree egg, tomato, arugula, roasted corn #4242west #sansaire

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