Fearless Sous Vide Poached Eggs

Preparation Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water. Turn on machine and heat water to 153°F. Not 155°F—not 150°F. 153°F. Gently lower eggs into water. (We like to put each one in a spoon and lower it in just to make sure it doesn’t crack.) Cook 25 minutes. Transfer eggs to an ice bath and let cool. Transfer to an airtight container and chill; they'll keep in the fridge for about a week. When you want to eat one warm (though there is nothing wrong with eating a cold, poached egg), use sous vide machine set to 150°F or a small pot of hot water to heat it up for a few minutes. Then crack it into a bowl or small container so that you can drain off any water or floating albumin before you plate your pretty egg.

Preparation Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water. Turn on machine and heat water to 153°F. Not 155°F—not 150°F. 153°F. Gently lower eggs into water. (We like to put each one in a spoon and lower it in just to make sure it doesn’t crack.) Cook 25 minutes. Transfer eggs to an ice bath and let cool. Transfer to an airtight container and chill; they'll keep in the fridge for about a week. When you want to eat one warm (though there is nothing wrong with eating a cold, poached egg), use sous vide machine set to 150°F or a small pot of hot water to heat it up for a few minutes. Then crack it into a bowl or small container so that you can drain off any water or floating albumin before you plate your pretty egg.