Sous Vide Egg







  • Attach the Thermal Immersion Circulator (Polyscience/Sansaire) to a small container, such as a sauce pot, and add water. Set the target temperature to 65ºC / 149ºF and allow the water to preheat until it has reached that temperature – it won’t take long.
  • Add your eggs, shell-on, directly into the water – no plastic bag necessary. To avoid the shells cracking, we recommend using a ladle or spoon to gently place your eggs in the pot.
  • Cook the eggs for 45 minutes, then run them under cold water for a few seconds to make them easier to handle.
  • Crack the eggs directly over toast, a bowl of pasta, or a salad. You’ll notice that the whites are just barely set, while the yolk has thickened to a creamy texture. Add a pinch of flaky salt, and enjoy!









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