Quote Originally Posted by ChadAmberg View Post
Anyone try poached eggs in their sous vide yet? 167 degrees, just place the eggs in there right in the shell for, about 13 minutes. Cool them off in room temp water for 30 seconds, then crack them open on your toast. If you really like lava like yolks, this is the best I've ever had. Especially since you can do a dozen eggs at once for the family!
I never realized something is simple as hard boiled eggs could taste so much better than what I was used to until I used the sous vide method on a dozen eggs I had. I'll never hard boil them again.