I wasn’t very good at poaching eggs, so I never really did it. Now I do it all the time with this foolproof recipe. Depending on how you like your eggs, this might be a bit soft for some of you, but if you like yolk-porn, follow the steps below.
Here’s how we did it:
Poached Eggs:
- Set your sous vide circulator to 167F
- Place eggs, in shell, directly into the water bath
- Set timer for 13 minutes (you need to be pretty exact with the timing)
- Prepare an ice-water bath for the eggs.
- After 13 minutes, remove the eggs and carefully place in the ice-water bath.
- After about 30 minutes, the shells should be cool enough to handle.
- Crack the eggs over slotted spoons over the sink or a bowl (this removes any runny whites left over from the cook)
- Serve on bacon and toast.
Video here: https://www.instagram.com/p/BDa9snprbyt/
Oven Bacon:
- Set oven to 400F
- Lay out bacon on baking sheets (use tinfoil to help with the mess)
- Put bacon in the oven for 15 minutes.
- After 15 minutes, flip bacon and place back in the oven for an additional 5 minutes.
- After a full 20 minutes, remove the bacon and pat dry before serving.
Enjoy!
I’m thinking you meant 30 seconds to cool not 30 minutes? Otherwise this worked well. Thank you for your amazing recipes.
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