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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
5of 5found this review helpful.
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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!
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Posted August 3, 2016
Hollandaise is lactose free. It is egg yolk, acid, butter. Mayonnaise is a version of hollandaise, also, FYI.
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