Perfect Poached Eggs, Sous Vide
  • Very fresh large eggs
  • Flaky sea salt, for serving
  1. Using an immersion circulator, heat a pot of water to 150°F. Add as many eggs as you'd like to poach and cook for 45 minutes.
  2. Use a skimmer or slotted spoon to pull out the eggs. Cool for a few minutes before peeling.
  3. Working one egg at a time, gently crack open the egg and turn it out into a small bowl or your palm. Discard any loose egg white.
  4. Generously sprinkle with salt.
For best results, use very fresh eggs (when purchasing, check the sell-by date and purchase those with the date that's furthest out). If you'd like to poach many eggs at once, this is an easy way to do it (make sure that there's enough room for the eggs to move around so that they cook evenly).
Recipe by A Modest Feast at