Sous-vide egg

For Easter it is a tradition in the Netherlands, as in many other places around the world, to eat lots of eggs. Conor’s post about poached eggs reminded me that I had not yet blogged about eggs sous-vide. Cooking an egg sous-vide was the first thing I tried with my sous-vide water bath about 15 months ago, that was basically the ‘christening’ of the water bath. At 64C/147F The egg whites came out a bit softer than I liked. I needed to go to 67C/152F to get the egg whites just set, but by then the egg yolk didn’t have the … Continue reading Sous-vide egg