Cookaholics Bulletin Board

Sounds like you would need to separate the eggs and use two circulators...

Funny, I was just going to post the same thing, Pete...

That is not going to fly with my wife for a second sous-vide set-up (though winning the circulator would be awesome!). My angle will be for steaks ... she likes hers more done then mine. Until we get dual-zone sous-vide, I'm pretty sure that warrants a circulator.....

I know, I know, I don't even have my first circulator, and I'm already feeling the need for a second. Ain't going to happen, but it would be great!

Amy

I saw Thomas Keller poach eggs on The Early Show. He used a stockpot full of water to cook them. Interesting....
http://www.cbsnews.com/video/watch/?id=7048288n&tag=mncol;lst;4

I just made sous vide poached eggs for lunch. I followed Keller's recommendation of 143.5 degrees for an egg that is "perfect to put on toast." I can understand Paul's comment about the texture being "curious," but it certainly didn't bother me. I think I'll step it up to 145.5 next time to get the white a little firmer. I think sous vide eggs could be sublime...

Amy

There is an interesting sous-vide egg topic on egullet.

Thanks for the heads-up Paul.

I've settled on 145 for 45 minutes for my poached eggs...seems just about right.

Amy

Due to the extremely favorable reviews and despite the high cost I will be purchasing the Caphalon egg poacher and report back in awhile.
http://www.amazon.com/Calphalon-4-c-Nonstick-Simply-Poacher/dp/B005IF2KO6/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1360754390&sr=1-1&keywords=caphalon+egg+poacher

I don't have 45 minutes to cook breakfast...

Ah, but you don't need to do it at breakfast. I SV the eggs (in shell) and chill them when done, and place in fridge. When I need them, I take them out and just put them in a bowl of hot (tap) water; my tap is up around 135 F, and this is more then enough to warm them. I slide them out on a saucer to get rid of the super runny bit and slide them onto the plate. So the time spent at service is around 5 or 10 min, max, and pretty close to zero effort.