Perfect Sous Vide Eggs (Various Consistencies)

1. Set Up Sous Vide Water Bath: Fill a large pot or container with water. Attach your sous vide immersion circulator and set the temperature according to your desired egg consistency (see temperature guide below). Allow the water to reach the set temperature before adding eggs.

- Temperature Guide for 1 Hour Cook Time (adjust for specific preferences):

- 63°C (145.5°F): Very runny yolk, barely set white (great for sauces, carbonara).

- 64°C (147°F): Slightly runny yolk, very tender, custardy white (classic 'poached' texture, ideal for toast, ramen). This is a popular sweet spot.

- 65°C (149°F): Firm, jammy yolk, tender but fully set white (great for salads, sandwiches).

- 74°C (165°F) for 15 minutes, then cool in ice bath: Traditional hard-boiled egg texture, incredibly easy to peel.

2. Cook the Eggs: Once the water bath reaches the target temperature, gently place the eggs (still in their shells) directly into the water. Ensure they are fully submerged. You do not need to bag them.

- For delicate, custardy yolks (63-65°C), cook for 45 minutes to 1.5 hours. The longer time within this range results in a slightly firmer but still jammy yolk.

- For hard-boiled eggs (74°C), cook for 15 minutes precisely, then proceed immediately to an ice bath.

3. Finish (for peeled eggs):

- For Delicate Poached-Style Eggs (cooked at 63-65°C): Carefully remove the eggs from the water bath with a slotted spoon. Gently tap the egg on a hard surface and peel. The white will be very delicate and may be slightly runny around the edge. You can serve immediately on toast, over rice, or in ramen.

- For Hard-Boiled Eggs (cooked at 74°C): Immediately transfer the eggs to an ice bath for at least 10-15 minutes to stop the cooking and ensure easy peeling. Once completely chilled, peel under cold running water. These will have a perfect hard-boiled texture and peel effortlessly.

4. Serve: Use your perfectly cooked sous vide eggs as desired. The precise control of sous vide makes them incredibly versatile for various culinary applications.