Eggsperiment, 52 week cooking challenge

The challenge of week 2 being sous vide cooking gave me a bit of a problem. How to handle this without the right equipment? Googling my way through the very interesting matter I found some great websites. One of them gave me a time table for sous vide cooking and on the other one I found this YouTube film on the perfect poached egg. There was part of my inspiration. Still no equipment…. Wait, I have this nice waterkooker which I can set at various temperatures and keep the water warm at that required temperature…. Could I? Let’s try and find out! Many trials of temperatures and cooking times later I ended up with the nearly perfect poached egg, and how nice is it to crack the egg above your dish and just let the poached egg slip out?

My perfect egg was poached in the shell (the ziplock bag stuck to the egg too much to my opinion) at 70 degrees Celcius for 14 minutes in my watercooker/waterbath.

This is part of the Reddit 52 week cooking challenge. On with week 3: Greek!