With sous vide cooking experimenting is key and there's nothing better for research than cooking with eggs.

Not only are eggs relatively cheap they give you a real insight into how a slight change in temperature can have a huge difference in the results of your finished dish. This shows how useful the sous vide method is and more importantly how an accurate water bath is the key to you getting those desired results.

At 62.6°C for an hour in our #burtonsousvide #waterbath we're extremely happy with a #poachedegg consistency we'd class as a thick honey 🍯🍳👀 ...but that's just one opinion. We're sure you'll have your own and if not - what are you waiting for...? 👍🏻

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