Williams-Sonoma Ratings and Reviews

Shop Now At Williams-Sonoma
Shop or
Choose a Category

Sous Vide Poached Eggs

This recipe provides basic instructions for poaching eggs using the sous vide technique.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Sous Vide Poached Eggs
Review 1 for Sous Vide Poached Eggs
5 out of 5
5 out of 5
,Los Gatos
March 30, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
6of 6found this review helpful.
Thank you! You have successfully submitted a comment for this review.
The best poached eggs
March 30, 2014
I just bought my sous vide and this is my first recipe. I consulted some more books and I did my first eggs at 143 degrees F. 60 min. A little runny. I did the second batch at 148 degrees for 60 minutes and they were perfect. The whites were just set, and the yolks were creamy. I cracked open the eggs with a spoon, held my breath, and the eggs just rolled out like magic right on top of the toast. Amazing. This recipe is so good. Try it also with asparagus, just cooked 2 min in the microwave. As my daughter is lactose intolerant, I created a sauce that tastes very close to Hollandaise. For 4 poached eggs, I used: 2 Tbs butter melted with 1 tbs flour, stirred. Add 2 Tbs mayonaise, 1 Tbs lemon juice, 1/2 cup 'So Delicious' coconut milk. Heat to warm. Better than good!
Read Comment (1)
Read Comments (1)
Customer avatar
Posted August 3, 2016
Hollandaise is lactose free. It is egg yolk, acid, butter. Mayonnaise is a version of hollandaise, also, FYI.
Read Comments (1)
Read Comment (1)