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!