Recipe detail

Eggs Eggs 62°C sous-vide

22. 7. 2022

Author: Vlastimil Jaša

Company: Retigo

Food category: Eggs

Cuisine: French

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Program steps

To view the entire table, move the table to the right.

1
Steaming
time icon Termination by time
time icon 01:00 hh:mm
probe icon 62 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
chicken eggs 10 pcs

Nutrition and allergens

Allergens: 3
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 0 kJ
Carbohydrate 0 g
Fat 0 g
Protein 0 g
Water 0 g

Directions

Put the eggs in the GN and cook on the above program. Serve immediately after cooking. It is suitable, for example, as an appetizer, on salad or in soup, or as eggs Benedict.

Recommended accessories

GN container Stainless steel perforated

GN container Stainless steel perforated