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Sous Vide Eggs (the ultimate egg)


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4

Ingredients

5 portion(s)

Sous Vide Eggs

  • 5 eggs
  • 2 litres water
  • 6
    1h 0min
    Preparation
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
5

Recipe's preparation

    Water bath
  1. Add 2 litres of water to TM bowl.

  2. Put the eggs (still in shell) carefully into basket and place this into the TM full of water. Set to 60c at 60min speed 3... wait for water to reach temp (About 8 minutes depending on starting temp of water and eggs).

  3. Reset timer for 60 degrees for 60min speed 3.

  4. Crack the egg as you would a raw one and 'pour' the result (onto, in this case, toast.)

10

Accessories you need

11

Tip

In my Sous Vide research the restaurants are touting sous vide eggs as the ULTIMATE egg. The texture is incredible.. seriously just try it! It gives you a silky white and a velvety yolk. The thermomix is geared up to deliver the perfect water temperature for the 60 minute egg. Just remember 60 at 60!!

Make sure you give the eggs 60minutes at the 60 degrees.. even 5 minutes under wont give you the same results.

EDIT - I have a few people having mixed results so Ive tried a few variations on the theme. Try this to avoid runny whites..

first increase the blades to speed 3.5/4 depending on how many eggs you have and as long as they dont go whizzing around.

At 45min mark press 70c (light will blink) wait until the light shows the TM has reached 70c (70c light stops blinking) then press 60c (it seems that this small stint at a raised temp sets the whites better and does not effect the yolk texture. I had success with 7 large eggs in the basket)


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • These are my favorite way to cook eggs now So...

    Submitted by Kaz_Zan_81 on 15. May 2017 - 12:03.

    These are my favorite way to cook eggs now. So velvety and creamy. Yum. They are always perfect.

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  • Perfect - I used quite large

    Submitted by romullas on 9. May 2016 - 17:08.

    Perfect - I used quite large eggs (800+) and left at the specified temp & they were perfect... I think it will depend a bit on the egg size also...

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  • Amazing!  I increased temp to

    Submitted by Prostar on 12. March 2016 - 09:25.

    Amazing!  I increased temp to 70 degrees as suggested in the tips and had 7 perfectly poached eggs.....delicious!

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  • If you love these eggs but

    Submitted by Naomi_N on 15. December 2015 - 18:45.

    If you love these eggs but need them a LOT faster, try this recipe: http://www.recipecommunity.com.au/basics-recipes/perfectly-poached-eggs/126178 or search "perfectly poached eggs". Absolutely divine.  

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  • was awesome!  

    Submitted by malibu_stacey04 on 3. November 2015 - 13:41.

    was awesome!

     

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  • My Thermie consultant put me

    Submitted by TarrahM on 23. October 2015 - 21:23.

    My Thermie consultant put me onto these and all I can say is TO DIE FOR!!! Thank you so much for sharing! Regular weekend brekkie in our house!  Cooking 4

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  • Yum!

    Submitted by bel2201 on 28. December 2014 - 14:00.

    Yum!

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  • The egg didn't crack the way

    Submitted by Desmitty on 7. December 2014 - 09:31.

    The egg didn't crack the way it was described, I had to peel it like a hard boiled egg and it also had the texture and taste of a hard boiled egg. I cant understand the hype when I could've got the same result boiling the egg and it would've only taken a fraction of the time.  Very disapointed.

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  • Very nice yolks, whites were

    Submitted by jayleah on 24. August 2014 - 22:53.

    Very nice yolks, whites were a bit too runny for our liking so will have to try upping the temp next time, although 60 minutes is a long wait for breakfast tmrc_emoticons.)

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  • Divine! I used room

    Submitted by NolaMac99 on 3. August 2014 - 11:02.

    Divine! I used room temperature eggs with 15 min boost.  Will be doing again as I wish I did more than 4 eggs.

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  • Loved these but followed the

    Submitted by Lovin' the Mix - A Thermomixin' love affair on 2. August 2014 - 18:14.

    Loved these but followed the tip to head the water to 70 first as I like the whties to be  a bit firmer.

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  • Best eggs ever! 

    Submitted by Babblingapril on 20. July 2014 - 14:23.

    Best eggs ever! 

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  • Awesome eggs! Just followed

    Submitted by Mttran on 15. June 2014 - 11:47.

    Awesome eggs! Just followed one of the comments re egg weight + 15mins and they turned out perfect! My eggs were very big - 75g each. A bit of a wait for breakfast but worth the wait. Thx for the recipe.

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  • Love these eggs!  If you whip

    Submitted by LukeC on 13. May 2014 - 20:49.

    Love these eggs!  If you whip up a batch of bread dough beforehand you can prove and bake while you wait.  Nothing beats fresh warm bread to accompany these perfect eggs tmrc_emoticons.)

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  • Thanks to Matt Preston,

    Submitted by Kazanman on 9. March 2014 - 14:06.

    Thanks to Matt Preston, working out the cooking time (it varies depending on the weight of the eggs) is easy. 

    Using the scales, weigh 1 of the eggs. This is needed to calculate the cooking time. For each gram that the egg weighs, allow 1 minute of coking time and add 15 minutes.

    So if the egg weighs 50 grams, cook for 50 + 15 = 65 minutes coking time.

     

    I've used this technique in my poached eggs recipe:

     

    https://www.recipecommunity.com.au/basics-recipes/slow-cooked-poached-eggs/131386

     

    Yummm

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  • This is hands down my

    Submitted by briana on 8. March 2014 - 09:26.

    This is hands down my favourite recipe - so simple (with a Thermomix!) yet a lovely indulgent way to start a morning.  For me, they have turned out perfect every time! (just remember to have the eggs at room temperature first).  Give this recipe a go and enjoy!

    Bri Closed lid

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  • These took a bit of trial and

    Submitted by Watz_cooking on 27. January 2014 - 14:49.

    These took a bit of trial and error - but perseverance to get it just right was well worth it.  And when this happens Love the result is the most sublime tasting poached egg I've ever tasted. Beautiful.

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  • I just made these for the

    Submitted by gravyst on 22. January 2014 - 09:30.

    I just made these for the family. We're on holidays so waiting wasn't a problem.  They were absolutely beautiful.  It's a pity I only did 4! (I didn't want to waste more than that if they didn't work!)

    Next time I will cook 8. 

    The yolk was beautfiul and creamy, as described above and the whites were very soft - but laying onto the toast, (spread with thermomix made rocket pesto!) was delicious! 

    tmrc_emoticons.;)

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  • I tried these the other

    Submitted by chantaln84 on 5. January 2014 - 07:40.

    I tried these the other day....disappointed that the whites were very runny even after doing the extra boost of 70deg.

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  • We tried these this morning,

    Submitted by Sarah_Ol on 10. November 2013 - 22:04.

    We tried these this morning, I was not put off by my families protests for having to wait for an hour for breakfast... tmrc_emoticons.p

     

    The hour passed quickly and the end result was great, almost... I used eggs from the fridge and did 5 in the basket. I will try them again leaving the eggs out of the fridge overnight and then if the whites are still runny I will try the 70 degree thing.

     

    The texture of the yolk was OH SO GOOD!

     

    Thanks tmrc_emoticons.;) 

    Sarah_Ol

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  • I have a souis vide machine

    Submitted by jim.thermo on 2. October 2013 - 13:28.

    I have a souis vide machine and found that the best cooked eggs are at 62.5 for 45 mins minimum. Soft yolks and firm whites. Using the 60 followed by 70 attempts to emulate the best constant temperature.

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  • I cooked these for breakfast

    Submitted by Kylie Spider on 22. September 2013 - 09:00.

    I cooked these for breakfast yesterday (with the 70 degree boost).  The results were yummy and despite being a runny yolk person, I did enjoy the creamy set yolk and the smooth texture of the white.  My children on the other hand weren't as impressed as busting the runny yolks appears to be a highlight of eating eggs.

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  • So yum! 

    Submitted by daniellehcp on 15. September 2013 - 12:49.

    So yum! 

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  • Finally tried this recipe

    Submitted by nickiw on 8. September 2013 - 09:34.

    Finally tried this recipe this morning - it is awesome!  Perfect result! thanks for sharing

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  • Yum!  Worked perfectly as

    Submitted by SarahRoe on 26. August 2013 - 16:28.

    Yum!  Worked perfectly as recommended.  I put eggs while water heated to 60, then re-set for another 60 mins.

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  • I tried these eggs this

    Submitted by rachaelfkennedy on 28. July 2013 - 09:05.

    I tried these eggs this morning, not bad, but the white was slightly runny.  I did the boost at 45 minutes on the clock (so after about 15 minutes cooking) or should I have done the boost AFTER cooking for 45 minutes?  I'm slightly confused.....

    Thanks in advance for any help  tmrc_emoticons.)

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  • I love these eggs. I have

    Submitted by Lisy on 18. July 2013 - 20:59.

    I love these eggs. I have done them a few times with a different amount of eggs each time and all have worked out well. 

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  • Perfect! Thanks for a great

    Submitted by guru-gretch on 8. July 2013 - 15:23.

    Perfect! Thanks for a great recipe for a special treat. Will def make again.

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  • I loved the silky smooth

    Submitted by Thermesa on 16. June 2013 - 09:06.

    I loved the silky smooth texture.

    My husband did not appreciate the outcome. (5 years ago he wanted extracooked flipped racked yolk fried eggs, now he only likes eggs that have yolk soaking into his toast).

    My 4 year old enjoyed his and I was grateful for the set yolk when it rolled off his toast onto the table. 

    I included the 70degree boost. 

    Next ill be trying them cold as unfortunately I have leftovers. I'll cook them again for a more receptive crowd. 

    Thankyou for the recipe. 

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  • AMAZING, the whole family

    Submitted by Thermo_Marnie on 27. May 2013 - 19:36.

    AMAZING, the whole family loved them!!!!

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  • Hi Beth Moore, Thank you for

    Submitted by Thermomix in Australia on 13. May 2013 - 17:52.

    Hi Beth Moore,

    Thank you for your comments

    On Tip 2, putting your plate on top of the Thermomix is a danger. We would like to refer you to the current Instruction Manual provided with your Thermomix on page 7:

    "Use only the Thermomix TM31 measuring cup to close the opening in the mixing bowl lid. Do not cover mixing bowl lid with towels or similar items."

    Thanki you!

    Thermomix Head Office

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  • This recipe is one of my

    Submitted by Beth Moore on 12. May 2013 - 10:13.

    This recipe is one of my staples now! Great for brunches, the most I have managed to cook in one go was 11 eggs.

    I would say I have cooked it over 50 times now, and they are PERFECT EVERY TIME.

    Regarding everyones comments about the runny egg whites, this is because the type of protein is different in the yellow and white part of the egg and therefore have different melting and cooking temperatures. The yellow part cooks at a lower temp than the white part.  This explains why those people who are having problems with runny egg whites should change the temp to 70'C at 45 mins to cook the white part better. (Note, I have never had this problem)

    Tip 1

    I set it up the night before, so all I have to do in the moring is turn it on.  I set if for the 60 mins, but rather than waiting for it to reach 60'C before resetting it to 60 mins, I leave, go get ready for the day, and when the timer goes off, I turn it back on for the time it takes me to cook my toast and make coffee.  Perfect!

    Tip 2

    I put my plate over the top of the TM instead of the MC, that way I have a nice warm plate. 

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  • Wow, they really are the

    Submitted by Pam Moffat on 11. May 2013 - 08:50.

    Wow, they really are the ultimate egg! I've always been a runny yolk fan and was wondering what these eggs have got over a poached egg, like the first comment, but the yolks are creamy and well worth the wait. I cleaned the house while my two thirteen day old eggs, that were at room temp, cooked and I did raise the temp to 70oC at 45 mins. WHAT A REWARD. I will be sharing this recipe with my TM buddies. Thank you so very much.

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  • OK This is going to upset a

    Submitted by annebarnes on 12. April 2013 - 22:18.

    OK This is going to upset a lot of people but I can't believe you all wait 60 mins for your breakfast eggs. Surely your T/X can be put to much better use in that time. I have an egg poacher on stove top that cooks them perfectly in under 10 mins. Oh well each to their own!

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  • They really are well worth

    Submitted by mzoethout on 2. April 2013 - 11:37.

    They really are well worth the wait. Cracked the shell open and they just rolled out perfectly. 

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  • Love this recipe. 1 egg. 60

    Submitted by Katrine on 5. February 2013 - 12:05.

    Love this recipe. 1 egg. 60 degrees. 60 minutes. PERFECT!   

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  • I used 2 large (50g) organic

    Submitted by itsmarty on 15. December 2012 - 13:21.

    I used 2 large (50g) organic eggs out of the fridge, set it to 60@60 and reset the timer when it got to 60℃. Cooking 4

    I cracked the first egg & the white was runny as. I then actually poured the whole egg into a ziplock bag & gave it another 5 mins. Still runny. So after 10 mins more (15 extra) I gave up.

    The other egg was similar but not as runny white. Both yolks were gooey goodness & oh so awesome.But I don't understand what happened with the whites given the extra time. Maybe just the eggs? Still 2 weeks on their use-by....Will definitely try again! 

    Closed lid Thermomixing since August 2012

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  • I followed this recipe using

    Submitted by marilyn wood on 3. December 2012 - 13:35.

    I followed this recipe using two eggs. I cooked them for 60 minutes at 60 degrees and they were perfect.

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  • My eggs were left out of the

    Submitted by JuliaBalbilla on 3. December 2012 - 02:10.

    My eggs were left out of the fridge, but I live in the UK and the kitchen gets very cold overnight at this time of year. tmrc_emoticons.(

    JB

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  • HI  I have yet to try this

    Submitted by albercam on 3. December 2012 - 01:47.

    HI 

    I have yet to try this but are the eggs at room temp or straight from the fridge??

    Alberni

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  • Am in the process of doing

    Submitted by JuliaBalbilla on 3. December 2012 - 00:59.

    Am in the process of doing this with 2 extra large eggs.  Will let you know how they turn out!

    Update.  Yolks were scrummy but whites not totally cooked in places.  Will try again with 2 large eggs tmrc_emoticons.-)

     

    JB

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  • Does this cook the eggs all

    Submitted by Melinda_B on 2. December 2012 - 16:12.

    Does this cook the eggs all the way through, or are the yolks still runny?

     

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  • I got nice set yolks but

    Submitted by ywillow on 2. December 2012 - 15:29.

    I got nice set yolks but really runny white. have given them another 10 mins to try and firm them up a little - they were too wet to go on toast. I have chooks so i used very fresh eggs (this morning's) which is what i usually do for poached eggs

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  • I've just tried it with two

    Submitted by Lolly on 2. December 2012 - 14:33.

    I've just tried it with two eggs.  I'm not an egg eater so usually avoid eggs (except in cakes, quiche, etc) but knowing how good eggs are for your health, I decided to try this.  I'll definitely eat eggs like this from now on!!  Thanks for sharing the recipe!

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  • These are the best eggs I

    Submitted by Beth Moore on 2. December 2012 - 14:19.

    These are the best eggs I have ever had!

    And it was so easy!

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  • Thanks for posting this. Just

    Submitted by summerlovin on 2. December 2012 - 09:28.

    Thanks for posting this. Just saw a tv show on cooking eggs this way last week ( not in the thermomix!) and was thinking I could do that in the thermomix. They used a bit if a higher temp for 45 minutes but will definitely be trying yours as already tested!!

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  • After trying a couple of

    Submitted by mar-x on 26. November 2012 - 12:35.

    After trying a couple of experiments I can say I get consistent results as long as I put the eggs in once the water is 60 and reset the timer. However I also put the eggs in at the start.. got the water to 60 and reset the timer and voi'la perfection EVERYTIME

    I was able to get awesome results with 6 LARGE eggs in the TM basket (all standing up).

    So the edit to this should be "eggs in basket at the start, once the temp reaches 60c reset timer for 60mins" now it doesn't matter if you are doing the biggest egg that fits in the basket or a bunch of quail eggs.

    When in doubt 'tap' turbo...

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  • What size eggs are used?

    Submitted by Zannaevans on 24. November 2012 - 19:51.

    What size eggs are used?

    Zanna

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  • Thank you for your research,

    Submitted by Ros Teirney on 24. November 2012 - 17:23.

    Thank you for your research, mar-x.  It's great to have someone in the community on the cutting edge.  Look forward to more recipes from you. 

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


     0438 240 125


     


     

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  • Honestly the principle of the

    Submitted by mar-x on 23. November 2012 - 22:44.

    Honestly the principle of the sous vide/slow cook is that the food be exposed to the constant temperature so that the entire portion attain and remain at the desired temp. one egg or a TM full will still take exactly the same time. Technically Id expect the time to be a tad less for 2 eggs .. but as long as the eggs remain at 60c for at least 60 mins you get the best eggs Ive ever had!!

    When in doubt 'tap' turbo...

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