Sous Vide Eggs With Tarragon

August 2, 2012 by Kenmore

Simply put, sous vide is a cooking method where food is placed in a vacuum-sealed plastic bag and cooked in warm water over a long period. It results in an even texture and doneness you just can’t get from any other method.


preparation time
5 mins

cook time




1 tablespoons butter melted, or use olive oil

1 teaspoons tarragon chopped, or use your favorite herb

1 kosher salt

1 black pepper ground

2 eggs


Egg Preparation

Put a 10×10 piece of plastic wrap on a work surface. Brush a 4-inch circle in the center of the plastic with butter or oil. Transfer to a small bowl so that the plastic touches the bottom of the bowl and the remainder of the plastic hangs over the rim. Sprinkle tarragon, salt and pepper into the plastic-lined bowl, then crack an egg into the bowl. Squeeze out air and tie tightly with twine. Repeat with the second egg.

Cook Egg

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 55 minutes at 148°F. If the water gets too hot, add a few ice cubes.


Remove from heat, unwrap carefully and serve on buttered toast.


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