Saturday, October 8, 2011

Quintessential Sous Vide Poached Eggs

Sous Vide Details: Cook egg at 148F for 1 hour

Ingredients, Serves 2:
  • 2 Eggs
  • 2 Pieces of toast (I used whole grain)
  • 1 T Thinly sliced Basil
  • Salt and pepper to taste
  • Special tool: 3" ring mold

Well, you can't be a sous vide chef without doing the "sous vide poached egg" meal.  It is quintessential sous vide!  So let's get to it.

Heat your water bath to 148F.  You can vary this temperature by 1 degree or two up or down to suit your doneness level.  I like mine velvety, like liquid custard.  Of course my wife doesn't like it that way at all!  She likes it done, done, done as in virtually hard boiled.  Oh well, I guess I can use both my water baths to get them to come out together!  That's another story though.

Drop the eggs in the water bath and cook for 1 hour.  That's it, just "drop it in and forget it!".  When there's roughly 5 minutes left on the egg, toast your bread and thinly slice the basil.  When the toast is done, place them on a cutting board and using the ring mold, make two round "toastlets".

When the eggs are done, you're ready to plate.  Put the toastlets on a white plate.  Take the egg and carefully crack and peel roughly half of the egg shell away, holding the egg in your hand.  Gently turn egg over onto the toast and it should slide right out whole.  You can leave it this way or take a spoon and cut it open to expose the yoke.  Season with salt and sprinkle pepper and basil over and around the eggs.  Visually enjoy before eating!

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