4 -
26 mins
10 mins
36 mins
Ingredients
For Cooking
- Water 2840 ml
- Distilled White Vinegar 1 tbsp
For the Eggs
- Large Eggs 4
- Kosher Salt as needed
- Black Pepper (freshly cracked) as needed
Tools that you will need
General Equipment
- 4qt (4L) Sauce Pot
- Large Ice Bath
- Paper Towel (as needed)
Cooking Steps Prep Cooking
Prepare the Probe
Insert the probe to the clip attached to the side of the pot making sure it doesn't touch the bottom.
Add the Water and Vinegar to the Pot
Stir to combine and allow the ingredients to reach the set temperature.
| Water | 3 liters |
| Distilled Vinegar | 1 Tbsp. |
1. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Boiling/Cooking with Water and set the temperature to 100°C.
2. Add and Cook the Eggs
Carefully place the eggs in the pot and cook for 10 minutes.
| Large Eggs | 4 |
3. Remove and Cool the Eggs
Transfer the cooked eggs into a bowl or ice bath for faster cooling. If you want to cook more eggs, carefully add more to the water and cook for 10 minutes if not, turn the burner off.
4. Peel the Eggs
Gently crack the eggs on a cutting board lined with a paper towel (to collect the shells) and carefully peel the shells.
5. Serve as Desired
These eggs make a delightful breakfast or the foundation for the best deviled eggs.
Finished cooking!
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!
