Andy M.
Certified Pretend Chef
I recently saw an episode of America's Test Kitchen in which they poached eggs using sous vide. I was intrigued so I though I'd give it a try.
The ATK method is different from the seriouseats.com method. It's much simpler and quicker. In the ATK method, the eggs are cooked in the shell.
So I heated up my 8" CI skillet and started heating up some hash. The SV water bath was set to 167ºF and ready to go. Eggs directly from the fridge into the water bath. 12 minutes of cooking and then into an ice bath for one minute.
Crack the shell and open the cooked egg over the hash and viola! You can modify the cooking time slightly for firmer eggs. I'd go with an increase of no more than 30 seconds at a time.
This method probably isn't worth it for one or two people as it takes time for the water bath to heat up and then the 12-13 minutes for the egg to be done. However, if you need to poach a dozen eggs for a larger crowd, It's ideal.
I guess you could argue these are not poached eggs as they are cooked in the shell. Call them what you like, they are great on the plate.
The ATK method is different from the seriouseats.com method. It's much simpler and quicker. In the ATK method, the eggs are cooked in the shell.
So I heated up my 8" CI skillet and started heating up some hash. The SV water bath was set to 167ºF and ready to go. Eggs directly from the fridge into the water bath. 12 minutes of cooking and then into an ice bath for one minute.
Crack the shell and open the cooked egg over the hash and viola! You can modify the cooking time slightly for firmer eggs. I'd go with an increase of no more than 30 seconds at a time.
This method probably isn't worth it for one or two people as it takes time for the water bath to heat up and then the 12-13 minutes for the egg to be done. However, if you need to poach a dozen eggs for a larger crowd, It's ideal.
I guess you could argue these are not poached eggs as they are cooked in the shell. Call them what you like, they are great on the plate.