Perfect Sous Vide Runny (Slow Cooked) Eggs
When I was a kid, the thing that I looked forward to the most on the weekends was my mom’s soft-boiled eggs on toast. It consisted of a seemingly perfect soft boiled egg (a runny yolk, yet firm white), slightly salted on top of a buttered slice of toast. Now I’m a “grown up”, I still crave this on
Servings
2serving
Cook Time
45minutes
Servings
2serving
Cook Time
45minutes
Ingredients
  • Eggs(Inspect them to make sure there are no cracks)
Instructions
  1. Start your sous vide bath at 144.5F/62.5C.
  2. Gently lower your eggs into the sous vide bath. I put a ladle and put them in one at a time.
  3. After 35 mins, put a pot of water on the stove and bring to a boil.
  4. At the same time,start your toast. After it’s done, butter it and set it aside.
  5. After a total of 45 mins cooking time pull the eggs out and set them in a bowl.
  6. One at time, crack the eggs on top and make a small rectangular “window” and pour the egg out through it into a small bowl. Make sure the “window” doesn’t have any sharp edges otherwise you’ll risk puncturing the yolk.
  7. Using a slotted spoon, carefully scoop the yolk and surround white and gently lower into the boiling water. Make sure you leave the egg on the slotted spoon.
  8. After a mere 15 second, remove it and get rid of excess water. Transfer to your buttered toast.
  9. Sprinkle with salt and pepper, and enjoy!