There are few things lovelier than a perfectly poached egg. The way a thick, flavorful yolk, and tender egg white coat a dish in a naturally savory sauce is a beautiful thing. http://www.chefsteps.com/activ....ities/the-egg-calcul

Recipe at the end of the video: https://www.chefsteps.com/acti....vities/hazelnut-rago

Creating a well-made poached egg—a fundamental technique that until recently sometimes eluded even the finest cooks—became infinitely easier, and perhaps even foolproof, with the rise of sous vide cooking. Now, we need only to accurately measure time and temperature to ensure a perfect product. And we decided that, for us, a 55 g egg in a sous vide water bath set to 167 °F / 75 °C for 13 minutes does the trick.

We cook the egg at a high temperature for a short amount of time (rather than at equilibrium temp for longer) to create a firm egg white that's very similar to a traditionally poached egg. We find that cooking the eggs at a lower temp for longer leaves us with overly runny whites; not our preferred texture.

But the beauty is this: With sous vide, you can play with different times and temperatures to produce nearly any desired outcome. Whether you like your eggs runny, firm, thick, or hard-boiled, sous vide gets the job done. (And with little mess: just cook the egg in its own shell!)

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