Sous Vide Poached Eggs

By Robert Hess CVoisey CVoisey Robert Hess CVoisey Small Screen Colin Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer CVoisey Singlemalt TV Robert Hess CVoisey Derrick Schommer Robert Hess Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Matt Ruby Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Robert Hess CVoisey Robert Hess CVoisey gastrolab gastrolab Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer CVoisey Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Small Screen Colin Derrick Schommer gastrolab gastrolab Matt Ruby Matt Ruby gastrolab Robert Hess CVoisey Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer Derrick Schommer gastrolab gastrolab gastrolab gastrolab gastrolab gastrolab gastrolab gastrolab gastrolab

Poaching eggs can be a messy business, especially if you poach eggs like a dork. Poaching eggs like a geek, however, can be a very pleasurable experience. All you need is a sous vide machine. You can build your own, like Scott, or you can buy one. Either way, poaching an egg sous vide is a sure fire way to go from dork to geek.

Recipe

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Comments
Altf4 17 Nov 2010
10:24 am

Where did you get that super cool temperature controlled heater?

xcorvis 20 Nov 2010
10:35 am

You can buy a temperature controlled water bath, or there are instructions online for refitting a crock pot with a temperature sensor.

Seattle Food Geek 20 Nov 2010
2:21 pm

If you’re interested, you can find detailed instructions on building your own sous vide machine on my blog, here: http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/

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