Sous Vide Soft-Boiled Eggs

Based on this recipe by J. Kenji López-Alt.

A foolproof method for perfectly set whites with a fully liquid, creamy yolk.

• Prep time: 5 minutes
• Cook time: 50 minutes
• Yield: 1–12 eggs

Ingredients

• eggs (as many as required, up to 12)
• ice, for the ice bath

Steps

• Set the sous vide to 63°C
• Add eggs and cook for 45 minutes to 1 hour
• Bring a large pot of water with a dash of vinegar to a rolling boil.
• Remove the shells and lower the eggs into the boiling water for 30 seconds to 1 minute to develop a skin
• Remove the eggs and serve

The eggs can be kept warm indefinitely at 130 degrees without overcooking