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Sous-Vide Soft Boiled Eggs
About This Recipe
|Yield:||Makes 1 to 12 eggs|
|Active time:||5 minutes|
|Total time:||45 minutes|
|Special equipment:||Sous-vide circulator|
|This recipe appears in:||The Food Lab's Guide to Slow-Cooked, Sous-Vide-Style Eggs|
- 1 to 12 large eggs
Adjust sous-vide cooker to 143°F. Alternatively, fill a large beer cooler with hot water and use a kettle of boiling water to adjust heat to 146°F. Prepare an ice bath. Bring a large pot of water to a boil over high heat. Gently lower eggs into water using a metal spider or fine mesh strainer. Cook for exactly 3 minutes then immediately transfer eggs to ice bath and let chill for 1 minute. Transfer to sous-vide cooker and cook for 45 minutes. Serve immediately or cool and store in the refrigerator for up to 3 days. Reheat in sous-vide cooker at 135°F for 30 minutes to serve.