Start your sous vide experience by cooking a simple egg. You’ll discover a custard-y texture that is life changing!
579 per serving
- 1 egg
- 1 vacuum-sealable bag
Seal a whole egg (in the shell) in a vacuum-sealed bag, pumping out the air and sealing shut.
Fill a small saucepan with water. Using a thermometer to monitor, heat the water to 148°F. Immerse the egg parcel in the water and cook for 1 hour at 148ºF. If the water gets too hot, add a few ice cubes.
Remove from heat and open the vacuum-sealed bag carefully so that you don't burn yourself. Immerse the egg, in its shell, in cold water to cool off for 5 minutes. Peel away the eggshell and carefully scoop out the egg. Serve on toast or in a salad.