Poached Sous Vide Egg Recipe

One of my wife's favorite breakfast meals is eggs. She loves all the classic egg dishes but sometimes I like to mix it up some and make "poached" sous vide eggs. They have a softness that is hard to obtain through normal poaching. Plus it's always fun to surprise her with a new egg dish.

For this dish I combined the poached sous vide eggs with thick, smoky bacon and sweet tomatoes along with some basil and fresh parmesan cheese for some added depth of flavor. And of course you have to have good bread or toast to soak up all the runny egg yolk.

If you prefer firmer eggs you can up the temperature in your sous vide machine. 145.5°F / 63°C will result in a sous vide egg with a much firmer yolk. If you like the runny yolk but want to firm up the white a little bit you can place the eggs directly in boiling water for 3 to 5 minutes once you take them out of the sous vide bath.

These sous vide eggs are also great in other classic egg dishes. You can put them on an english muffin with canadian bacon and make a hollandaise sauce, add them to some biscuits and gravy, or just serve them on the side when you make pancakes or waffles.

These sous vide eggs are great any way you eat them!

For more sous vide recipes and cooking tips please look at our book, Beginning Sous Vide which you can get at Amazon.com or as a pdf download. We also have a free Beginning Sous Vide Guide available if you are just getting started with sous vide.

Sous Vide Eggs with Basil and Toast

Time: 45 - 60 Minutes (why the range?)
Temperature: 143.5°F / 62°C
Serves: 2

Sous Vide Egg Ingredients

4 eggs in the shell
6 strips of bacon, preferably thick cut
½ tomato, diced
1 - 2 tablespoons basil
4 slices of bread, preferably a fresh baguette or other artisanal loaf
Fresh parmesan cheese

Sous Vide Egg Directions

For more sous vide recipes and cooking tips please look at our book, Beginning Sous Vide which you can get at Amazon.com or as a pdf download.

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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.

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