Poached eggs
Breakfast, Vegetarian
Ingredients
Up to 12 raw eggs
salt and ground black pepper to taste
Slotted spoon or spider
Immersion circulator
Large pot or container
Description
This method requires an immersion circulator, but creates great poached eggs. The loose white that tends to swirl around your pot and make a mess when you do it on the stove top, will instead stick to the shell and only the nicely cooked white and yolk will slide out.
Directions
Fill your container with water and place the immersion circulator into the water.
Set temperature to 168 degrees F.
Gently lower eggs into the water using a slotted spoon or spider. Set your timer for 13 minutes, or if the temperature drops significantly when you add the eggs, set it for 14 minutes.
When the timer goes off, remove the eggs with a slotted spoon or spider to a bowl of cold water and let cool to the touch.
Gently crack egg around the middle and slide egg out onto your dish. Season.
If you make the eggs ahead, you can put them in a bowl of hot water to warm back through.
Nutrition
Per Serving: 72 calories; protein 6.3g; carbohydrates 0.4g; fat 5g; cholesterol 186mg; sodium 108.8mg. Full Nutrition