Perfect Soft Boiled Eggs

(Llewellyn Falco) #1

This allows me to batch make soft boiled eggs to eat throughout the week. The general process is
cook & peel.
Microware & eat.

As per richard’s suggestion,

  1. Boil water on stove. add eggs for 4 minutes. This cooks and sets the egg whites.
  2. Move to sous vide, cook for 40 minutes at 65.5 C (150F) this creates a very soft but still firm yolk
  3. Peel eggs, (eat a few) and place into a plastic container & place in fridge. try not to stack above 2 eggs

When ready to eat:
place eggs on a plate and microwave for
1 egg 20 seconds
2 eggs 25 seconds
3-4 eggs 30 seconds

I find this creates an egg very similar to having just cooked it and can store about a week

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Note: Eggs have a lot of water in them, every time you open the stored eggs some of that water will have drained from the eggs and I usually pour a bit of it out (into the sink) each time.

#2

The only part of a sous vide egg was the white not set enough, totally forgot this trick. Simple one’s are the best :thumbsup:

(Rebecca) #3

I’ll have to try the boil first. I hate the runny whites (I don’t really like egg white at all), but man the yolks for eggs when sous vide is amazing, I never knew eggs could taste like that.