Sous-Vide Soft Boiled Eggs

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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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

Ingredients

  • 1 to 12 large eggs

Procedures

  1. 1

    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.

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