ecause the sous vide egg is so personal, I will leave the temperature and timing up to you to decide. Once you find your perfect egg, use it anywhere you would use a poached or soft boiled egg. You can even use the egg to add richness to sauces.
As seen in: 10 Days of Sous Vide: The Perfect Sous Vide Egg (Day 5)
Poached Egg with Simple Pasta
Cooking pasta al dente is an art I have yet to master. My fiancé prepares it for me, and it turns out perfect each time (Yay, teamwork!). Accordingly, the pasta cooking instructions come from him.
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Add the pinch of salt to a pot of just enough water to cover the helping of noodles and bring to a boil.
Add noodles to the boiling water. Cook until just before al dente, checking them constantly for doneness.
Remove from heat and allow them to cook to the desired doneness from the residual heat. Cover.
Cook your egg according to your tastes. For a poached egg with firm whites and a runny yolk, sous vide at 67 °F / 75 °C for just 13 minutes.
Transfer noodles to a plate or bowl and drizzle olive oil over them. Top with egg and sprinkle parsley.
Salt and pepper to taste, break your egg and stir.
If you do not want to use sous vide, but do want a poached egg, The Kitchn has a foolproof method for getting a perfect poached egg. Or, so they say. I still can't seem to get it right.