Slow-poached (63°C) egg from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals (page 25) by Lisa Q. Fetterman and Meesha Halm and Scott Peabody

  • eggs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • debkellie on January 21, 2018

    Don't bother! I used 45 gm eggs (small), for the suggested 1 hour... "uncooked and unappetising, but beautiful shape" would be the best description. I'll stick with my 3 minute pan-poached!

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