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Submitted by Meta team

Sous Vide "Poached" Eggs

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Sous Vide "Poached" Eggs picture
timer

Preparation

5min

timer

Cooking

16min

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Total

21min

Allergens:

egg

Ingredients

servings iconAmount:
g / "poached" eggs
Egg image
Egg

Dairy and Egg Products

50g/1large
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground

Direction

1

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions.

2

Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.

3

Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or over toast. Season with salt and pepper.

Nutritional Facts
Amount:
50.025g

/

3%55%42%

72

Kcal
Carbs0.4g
Protein6.3g
Fat4.8g

For a serving size of 1 "poached" eggs

Calories
71.6kcal
% Daily Value*
Carbs
0.4g
Protein
6.3g
Fat
4.8g
cholesterol
186mg
transFat
0g
saturatedFat
1.6g
iron
0.9mg
sodium
71mg
vitaminA
270.1µg
sugar
0.2g
calcium
28.1mg
potassium
69.3mg
vitaminB6
0.1mg
vitaminD
1µg
vitaminC
0mg
fiber
0g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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