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Spaghetti Sauce
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Serves as many as you need

Comments
I used several different sources for this information:
Sous Vide Sideways and Allrecipes are two of them.
These are the results of my first effort. They look better than they were. They were waaaay too runny, even for a guy like me who likes them runny.
I went 13 minutes; should have gone 14, or even 15.
I only left them in the ice bath about 2 minutes.
Getting the shell off without leaving a lot of little shell pieces was a pain in the ass.
Having said that, I think if you had to do a lot of poached eggs, this might be a solution.
 

Ingredients
eggs
sous vide machine
water

Directions
The general consensus is to set your sous vide machine to 75C/167F.
Once the temperature is reached, gently place the whole eggs in the bath using a slotted spoon.
Times ranged from 13 to 14 minutes. I think 14 minutes is better.
Remove eggs from the sous vide bath with the slotted spoon once the timer goes off.
DO NOT wait. Even a minute can make a difference.
Place the eggs into a bowl of ice water for 5 minutes to set the whites.
Both recipes suggest cracking the egg around the middle, in a slotted spoon to allow excess egg white to drain. I cracked mine closer to the top and the egg kind of "plopped" out.

The Cook:  Dave Ferguson Keywords: poached eggs, sous vide, breakfast
Category: Breakfast
Cookbooks: All
Recipe #1294 was added on July 16, 2023 by deebeeeff and last updated on July 19, 2023.
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