Sous Vide Poached Eggs

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Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
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49,384
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Massachusetts
That's a great price Andy. SC paid $100 for my Anova a couple years ago. I too have no use for the one with wi-fi.

I'm notoriously cheap, Kayelle so I search out bargains. A year and a half ago the Nano was $99 except on Amazon's Black Friday sales. So I asked SO to get me one for Christmas.

Last holiday season my younger daughter bought one too. Now we can both play.
 

Kayelle

Chef Extraordinaire
Joined
Mar 17, 2010
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south central coast/California
I'm notoriously cheap, Kayelle so I search out bargains. A year and a half ago the Nano was $99 except on Amazon's Black Friday sales. So I asked SO to get me one for Christmas.

Last holiday season my younger daughter bought one too. Now we can both play.


Nahhhh...we are whatcha call "frugal"....:rolleyes: Well, on second thought, we weren't so "frugal" when we traveled a lot.:ohmy:
 
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medtran49

Executive Chef
Joined
Feb 20, 2011
Messages
4,847
Location
Florida
Thanks for posting the ATK video. I actually used the sous vide last night to cook eggs and lowered the temp to 142.5 and cooked for 1:45, hoping to get rid of that messy white issue. Nope, didn't work, still yucky. So, I"m cooking them the ATK way next time. Jotted down how to do it and I'm going to stick it in the plastic bag I use to store the silicone lid I use.



I start out with hot tap water, which usually gives me about 120 or so to start.
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,384
Location
Massachusetts
Thanks for posting the ATK video. I actually used the sous vide last night to cook eggs and lowered the temp to 142.5 and cooked for 1:45, hoping to get rid of that messy white issue. Nope, didn't work, still yucky. So, I"m cooking them the ATK way next time...

I like the ATK method because it's a lot faster. If 12 minutes doesn't do it for you, add 30 seconds at a time.
 

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