We like to serve eggs at Home Restaurants, two of our favorites are from Path Valley Cooperative and Whitmore Farms. We wanted to try some variations with a thermometer, a pot of water, and our new stove which allows us to regulate the cooking temperature on the low end, for example we can hold a pot of water at 140 degrees. Sous vide without the machines– Image 1. Sous vide in plastic wrap, 7 minutes at 190 degrees

Image 2. Sous vide in shell, 55 minutes 143 degrees

Image 3. Traditional medium boiled egg, 7 minutes, 212 degrees