Fill pot with water and place Sous Vide machine in.
Set the temperature to 60 degrees Celsius.
Once temperature is reached, gently add eggs. Allow to cook in the water for 60 minutes
Remove eggs and allow to cool in an ice bath for a few minutes.
Carefully, using a spoon, crack a circle at the top, and peel away a little window for pouring.
I pour out most of the white portion as it’s pretty runny cooked at this temperature.
Pour egg out onto whatever you’d like to eat it on. Enjoy!
Don’t have a Sous Vide! No worries. The trick is to make sure that the eggs are not getting hit with direct heat. Heat water to the desired temp and put something in the pot to keep the eggs from hitting the bottom. You can use a large spider spoon or a steaming rack.