Sous-vide is a method of cooking food sealed in airtight plastic bags in a water bath for a long time. This method cooks the item evenly on the outside while keep the inside “juicy” (Wikipedia).

To sous-vide something like a professional cook, you need to get a vacuum sealer and a sous vide machine which can cost close to USD$1,000 in total. And no home cooks will use the sous vide machine every single day.

So when I saw this video:

I knew I had to try it out!

This method works like a charm and in my opinion, I think it’s way easier than cooking poached eggs.



5 thoughts on “SOUS-VIDE EGG ON TOAST

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