perfect egg - 63.5 degrees celcius - 1 hour

Which came first? the Chicken or the Egg?
Today came our first perfectly cooked egg. After gently cracking the egg shell we discared any loose whites and ended up with the perfect custard like egg white and yolk.

Heat up Sous Vide Supreme to 63.5 Degrees C
Gently place eggs in water oven for 45mins to1 hour
turn down Sous Vide Supreme to 55 Degrees C
let rest for 5 - 10 mins

Crack egg into bowl or over large spoon.
discard loose whites

*optional drizzle egg with beurre noisette (brown butter)

plate.enjoy.