Cooktime: 1 hour sous vide
Serves 1 for 1 week
- 1 dozen fresh eggs - room temperature
1. Set Nomiku water bath to 64ºC (147ºF). Carefully drop in 1 dozen eggs into the water bath and sous vide for 1 hour. After an hour, carefully remove the eggs you will eat immediately and drop the rest into an ice bath to cool down and store in the refrigerator.
2. Crack your perfectly poached egg onto a salad, on a breakfast sandwich, eggs benedict, in a bowl with some black beans & salsa, or eat simply with a pinch of salt.
3. To warm up/retherm eggs - set your Nomiku to 57ºC (135ºF) and drop in the eggs. Take out in 10 minutes.