The humble egg

The humble egg—the perfect soft-cooked egg at 63°C/145.4°F is a must for all sous vide cooks. The yolk becomes like velvety custard surrounded by a soft-set white. No vacuum-sealer is required as the egg cooks in its shell. You can crack them straight from the shell or dip them in simmering water for one minute to give a firmer white. Sous vide cooking also gives certainty to any texture required for eggs—from soft-cooked, as above, to hard-boiled.