Perfectly Cooked Eggs: Your Ultimate Sous Vide and Boiling Guide 🥚💧

A guide to cooking eggs using both sous vide and traditional boiling methods, showcasing different textures from soft to fully cooked.

Quick-Reference Chart

Ingredients (2 servings)

• Eggs: 🥚 2 large eggs
• Water for Cooking: 💧 Enough to fully submerge the eggs in either the sous vide bath or a traditional pot of water
• Optional Flavorings: 🌿 Soy sauce, chili flakes, herbs for post-cooking seasoning

Instructions

Sous Vide Method

• Preheat: Preheat sous vide to the desired temperature based on the texture you prefer (refer to the chart above)
• Cook Eggs: Place 🥚 2 large eggs directly into the water bath for 45 minutes
• Cool: Transfer the eggs to an ice bath for 1-2 minutes to stop the cooking
• Serve: Crack and enjoy with rice, salads, or on toast. Optionally, drizzle with soy sauce and sprinkle with herbs or chili flakes

Traditional Boiling Method

• Boil Water: Bring a pot of water to a rolling boil
• Cook Eggs: Carefully lower 🥚 2 large eggs into the boiling water and cook based on the desired texture (refer to the chart above)
• Cool: Immediately transfer the eggs to an ice bath for 1-2 minutes to stop cooking
• Serve: Crack and enjoy as desired, with optional flavorings like soy sauce, sesame oil, or herbs

Flavor Infusion & Variations

• Flavor Ideas: Marinate boiled eggs in soy sauce for a deeper flavor or add fresh herbs and chili flakes to the dish for extra zest.
• Serving Suggestions: Enjoy with ramen, avocado toast, or grain bowls. Add a touch of sesame oil or hot sauce for an added kick.
• Dietary Note: These eggs work well with keto, low-carb, and paleo diets.

Tips

• For traditional boiling, adjust the time slightly depending on egg size and altitude.
• Sous vide eggs can be reheated at 140°F (60°C) for 5 minutes.

Enjoy your perfectly cooked Sous Vide and Traditional Boiled Eggs! 🥚💧