Sous vide poached eggs

Set the water temperature to 64 degrees and wait for the device’s signal. After that, carefully lower the eggs into the water, ensuring they are fully submerged.

Warm the eggs for 45 minutes to achieve the desired consistency. After this time, gently remove the eggs from the water.

For serving, crack each egg onto a slotted spoon, allowing excess egg white to drain, and then carefully transfer them to a plate.

If you plan to serve later, the eggs need to be quickly cooled and stored in the refrigerator. Such eggs can be kept for up to 10-12 days.