The Egg Sous Vide Cookbook

These sous vide eggs are just perfect: the whites are set, the yolk is beautifully rich and runny, and they're so quick to make! Soft like poached with even more tender egg whites. You may be wondering why you should sous vide poached eggs. In other words, why should you go through the effort of learning a new method when you might have other techniques down already? The main reason that I love poaching eggs sous vide is that the results are so good and so consistent. This method is capable of producing perfectly cooked eggs every time. With so much control over the ability to cook your food, you can eliminate the guesswork and create repeatable and tasty results. Also, by having this predictability, you can devote more time to other aspects of your meal. Another benefit to cooking eggs sous vide is that it is incredibly simple and hands-off. The recipes in this book are as easy as dropping eggs into the bath after setting a pre-determined time and temperature. That means the days of creating whirlpools of vinegar are now over. This convenience makes the cooking experience much more relaxing and enjoyable. READY TO DISCOVER MORE? GRAB A COPY TODAY!