Eggs
Eggs at 167 for 13 minutes Ingredients Eggs. Instructions Put them directly in the water at 167 degree for 13 minutes. Notes The egg came out still having white as runny on the outside, which made it easy to break and get out. * Article
Fresh Broccoli, Cauliflower, and Carrots
Ingredients Broccoli, Cauliflower, Carrots 1 cup of water Instructions Zero minutes on high with a quick release. Notes Came out tender, but not mushy. * Photo
Fresh Chicken
Ingredients Chicken 1 cup of water A packet of Trade Joes chicken stock Instructions 4 minutes on high with a natural release for 8 minutes. Notes It came out tender with internal temps ranging from the 180s to 190s.
Fresh Chicken Breasts
Chicken breasts at 158 for 2 hours Ingredients Refrigerated chicken breasts. Instructions Cooked them at 158 degrees for 2 hours. * Photo Notes It came out fantastically moist and delicious. Definitely one of the first major wins in my early sous vide journey. * Article