Recipe detail

Eggs Sous-Vide Eggs

25. 5. 2020

Author: Jan Malachovský

Company: Retigo

Food category: Eggs

Cuisine: Czech

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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 00:50 hh:mm
probe icon 64 °C
ventilator icon 50 %
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 any number of eggs into the perforated GN.
Eggs can be tapped directly onto the dish after cooking.
Eggs can thus be kept warm at 60°C.

Recommended accessories

GN container Stainless steel perforated

GN container Stainless steel perforated