2-Minute Polenta & Poached Eggs

Summary by Krater

A practical guide to meal-prepping 10 sous-vide poached eggs and a big batch of polenta for a week of fast work breakfasts, storing them in portions for the fridge and freezer.

From the video

Answers: How do I meal prep breakfast quickly using polenta and poached eggs?

• sous-vide poached eggs
• batch cooking polenta
• breakfast meal prep

Ingredients

• polenta
• 4 to 1 ratio water
• 12 eggs
• butter
• salt
• pepper

What it concludes

• Cooking polenta with a 4 to 1 ratio of water to grain prevents it from congealing into a brick in the fridge.
• Sous-vide cooking eggs at 167 degrees for 12 minutes pasteurizes them right in the shell so they can be safely stored.
• Storing two polenta portions in the fridge and three in the freezer balances shelf life and meal readiness for the work week.