Sous Vide Poached Eggs

Poached eggs are normally cooked directly in simmering water, but that can be tricky and lead to rubbery, messy eggs. I have tried different variations of times and temps, and this is the method I find produces a perfectly set white with a runny yolk. Use a kitchen timer for precise results, not the timer on your immersion cooker. Fresh eggs have tighter whites and produce the best results.

Step: 1

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer’s instructions.

Step: 2

Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.

Step: 3

Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or over toast. Season with salt and pepper.

Per Serving: 72 calories; protein 6.3g; carbohydrates 0.4g; fat 5g; cholesterol 186mg; sodium 108.8mg.

Eating good breakfast to continue the day had become a good habit. It’s a great way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and bring me power to make on the morning. Sugar is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your digestive system and make keep you feeling full longer, and not want likely grab a side food out of the street food before lunchtime.

Make fruit a morning habit is simple . Easy as put the sweetness in your fridge next to the milk or on the bench next to your grain bowl , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.