Sous Vide Soft Boiled Eggs Recipe
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Recipe Facts
Ingredients
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4 large eggs
Directions
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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.
Special equipment
Sous-vide circulator
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
72 | Calories |
5g | Fat |
0g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 72 |
% Daily Value* | |
Total Fat 5g | 6% |
Saturated Fat 2g | 8% |
Cholesterol 186mg | 62% |
Sodium 71mg | 3% |
Total Carbohydrate 0g | 0% |
Dietary Fiber 0g | 0% |
Total Sugars 0g | |
Protein 6g | |
Vitamin C 0mg | 0% |
Calcium 28mg | 2% |
Iron 1mg | 5% |
Potassium 69mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |