Cook the perfect eggs sous vide, this video will show you how.

Cooking eggs sous vide is were most people start their sous vide journey. In this video we look at the two different methods that can be used. Sous vide eggs are cooked in the shell then cracked just like a raw egg to reveal a fully cooked egg that slips out of the shell ready to serve.

The first method is 62.5C slow cooked eggs, creamy yolk with a soft set white. To firm the white you can crack the egg in to a small dish and then slip it into simmering water for twenty seconds, this will give the white a firm cooked skin just like a poached egg.

The second method is the 14 minute egg, cooked in a 75C water bath. Often more appealing due to the shorter cook, it also gives a more set egg white.

Both ways are well worth a try to see which you prefer.

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