Incredible and edible!
Sous vide eggs aren't quick, but what you lose in speed, you gain in unrivaled accuracy. If you want perfect soft-cooked or poached eggs along a finely tuned doneness spectrum, this is the method for you. Plus, it's great for making eggs for a crowd, offering up the most consistent and easily repeatable results.First, Consider Temperature
Immersion circulators offer a tremendous amount of control over how we cook eggs, making it possible to maintain distinct water temperatures over long periods of time. In the chart at left, we see what happens to a large egg cooked for exactly 40 minutes at a range of temperatures.
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