How do you poach an egg for sous vide?

Online Answer
Instructions
  • Pre-heat the sous vide water bath to 75° C / 167° F.
  • Use a slotted spoon or spider to gently set the eggs at the bottom of the container.
  • Cook for 13 minutes 30 seconds then remove and run under cold tap water for about 30 seconds OR into an ice bath for a few seconds until cool enough to be able to handle.
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