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Operating as temperature-controlled water environments, immersion circulators can be used to sous vide a variety of proteins — including eggs. “Back in the day when I worked brunch at the restaurant, we needed hundreds of eggs cooked perfectly at the same time, and this is such an efficient method,” says , who prefers his circulated eggs to be cooked at precisely 63˚C. 

Eggs cooked at 63˚C for an hour leads to an end result of nicely cooked whites and a mildly — or as Chef Chris puts it, “luxuriously” — runny yolk. “I feel like at 64˚C, it begins to get a little too fudgy. I wouldn’t mind that in a ramen, but for breakfast, 63˚C is the way to go.”  

Immersion circulators have become so mainstream that there are several affordable options available for at-home use. (Chef Chris recommends checking out Amazon.) 

And if you don’t have the ability to drop your eggs in a circulator — or simply don’t want to wait for an hour for the finished product — opt for a soft-boiled six- or seven-minute egg. 

Cook eggs with Chef Chris at ICE

Recipe

Avocado Toast with 63˚C Egg

Serves 1

Ingredients

• 1 egg
• Extra-virgin olive oil
• 1 thick slice sourdough bread
• 1 Hass avocado, halved and pitted
• Hawaiian black sea salt
• Vinegar of your choice, such as Sherry
• Microgreens or edible flowers, such as Pluto basil

Directions

1. Heat an immersion circulator to 63˚C. Cook egg for 1 hour.
2. In a nonstick skillet set over medium heat, add 2 tablespoons of olive oil. Toast sourdough on both sides until golden. 
3. Remove avocado from peel with a spoon and slice heavily on a bias. 
4. Place toast on a plate and shingle avocado across toast; season with salt and black pepper. Make a divot into the avocado. Carefully crack the egg into a spoon and remove the excess white. Spoon egg into divot and season with black sea salt, olive oil and vinegar. Garnish with Pluto basil.