A source of high-quality protein and healthy fats, sous vide poached eggs support brain and cardiovascular health. Their delicate texture and rich flavor make them an ideal addition to any dish.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Egg | |||
| Product release: | 300 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 10 | ||
| 45 | ||
55 | ||
|---|---|---|
| Proteins | 12.6 |
| Digestible proteins | 12.6 |
| Fats | 9.5 |
| Net carbohydrates | 0.7 |
| Calories | 143 kcal |
| Indexes | |
| Glycemic index | 0 |
| Glycemic load | 0 |
| Insulin index, II | 35 |
| Disease inflammatory index, DII | -0.01 |
| Antioxidant, ORAC | 300 |
| Protein digestibility, PDCAAS | 1 |
| Weight loss | Detention | Set |
|---|---|---|
| 15% | 11% | 9% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| Selenium | 565651102318 |
| Phosphorus | 282828402010 |
| Coenzyme Q10 | 2323237071 |
| Iron | 2210618124 |
| Iodine | 16161127122 |
| Zinc | 1216122633 |
| Chlorine | 777972 |
| Calcium | 666665 |
| Sodium | 6661263 |
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 187187187746?373 |
| Oleic acid (Omega-9) | 90113103162?126 |
| Arachidonic acid (AA, Omega-6) | 4012080240?24 |
| Palmitic acid (Saturated) | 15151523?30 |
| Nutrient | % of RDA |
|---|---|
| Tryptophan | 598383206338 |
| Lysine | 4360601253015 |
| Isoleucine | 4360601253015 |
| Methionine | 4053531114027 |
| Leucine | 3650501063313 |
| Tyrosine | 2940291005017 |
| Phenylalanine | 294040835017 |
| Threonine | 29404083?? |
| Alanine | 285656140?? |
| Selenocysteine | 27272550158 |
| Valin | 27383881?13 |
| Cysteine | 172020532013 |
| Histidine | 14202042?10 |
| Arginine | 12121230103 |
| Serin | 1010717?3 |
| Proline | 10111025?7 |
| Glycine | 77720207 |
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | |
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.
| Health benefits | |
|---|---|
| Testosterone increase | |
| Thyroid support | |
| Metabolism Boost | |
| Enhancing brain function and memory | |
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