Eggs Sous Vide

For most people, eggs will be the very first thing that they will cook sous vide. Eggs do not need to be vacuum-sealed, but can be simply placed in the water for 45 minutes. The result is often described as ‘The Perfect Egg’, with a white that is soft set and a creamy yolk that just runs. ‘The Perfect Egg’ is cooked inside the shell, and then cracked, just like a raw egg, straight on to toast. For a more traditional finish, crack the egg into a small dish and gently slip it into simmering water for one minute to set the outside of the white.