The sous vide is my favorite way to make restaurant-worthy running eggs. You could put these on toast, pasta, burger- anything! They’re great for impressing your friends at brunch. 🍳 

Instructions:
1. Sous vide eggs at 167F for 13.5 minutes and place in ice bath
2. Crack and peel the bottom of the egg; release it from the shell and place on a plate
3. Cut open and enjoy with a side of pasta or anything you'd like to pair it with!

The sous vide that I use is linked in my Amazon shop under kitchen items. ☺️

Amazon.com/shop/SarahHerse

Instructions:
1. Sous vide eggs at 167F for 13.5 minutes and place in ice bath
2. Crack and peel the bottom of the egg; release it from the shell and place on a plate
3. Cut open and enjoy with a side of pasta or anything you'd like to pair it with!

Sous Vide "Poached" Eggs

How to make sous vide "poached" eggs

Protein Cereal Bars (only 4 ingredients!)

Breakfast Series: - Breakfast Pizza: 2 Ways

Summer Salad Series: The Best Crunchy Ramen Salad

Second time making this salad and this time I used TJ's pre made lentils because I was feeling lazy. Such a good lunch combo bc I kept the chicken, cauliflower and lentils in separate containers and brought a bag of spinach and shredded carrots to work EZ work lunch

Sarah

made this for dinner tonight and will eat it for the rest of the week! 🤤💓

Summer Salad Series: Curry Chicken Salad (Mayo-Free)

Summer Salad Series: Chopped Mediterranean Salad

I had to add a small amount of water to the mix, but baked well!

Donna

Excellent! Fantastic flavor - turns out exactly as shown in video.

How to make sous vide "poached" eggs

More workouts from Sarah Herse