Sous-Vide Poached Eggs

Ingredients

• 6 large eggs
• 1 teaspoon of white vinegar
• 1 teaspoon of salt
• 1 liter of water

Directions

1. Fill a pot or sous-vide container with 1 liter of water.
2. Add 1 teaspoon of white vinegar and 1 teaspoon of salt to the water.
3. Set the sous-vide container or pot to a temperature of 162-165°F (71-73°C).
4. Carefully crack the eggs into the water, one at a time.
5. Let the eggs cook for 10-12 minutes.
6. Remove the eggs from the water with a slotted spoon.
7. Serve immediately.

Interesting Facts

• Sous-vide cooking is a French cooking technique that uses vacuum-sealed bags and a low-temperature water bath.
• Sous-vide poached eggs are incredibly easy to make and require no swirling of the water.
• This method ensures that the egg whites are cooked, while the yolk remains tender and velvety.