SOUS VIDE ESSENTIALS: IN-THE-SHELL POACHED EGG
Poached eggs are my guilty little pleasure. I just love the soft whites combined with the runny yolks. This is my third posting of a poached egg recipe, and I think that it is, by far, the most creative. You are going to poach the egg, while it is still in the shell, and then crack it open for a perfect poached egg every time....
Provided by Andy Anderson !
Categories Eggs
Time 19m
Number Of Ingredients 7
Steps:
- 1. PREP/PREPARE
- 2. For this recipe you will need a Sous Vide machine.
- 3. Sous Vide Sous Vide cooking is placing the food in a sealed package and then cooking it in a water bath at a precise temperature. For example, if you seal a ribeye steak in a sealed bag, and then put it into a water bath at 135f (57c).
- 4. One good thing I want to mention. Say you are cooking poached eggs for a crowd. If you are using the more traditional method of cracking the egg into a pan of swirling water, it will take forever. These eggs can be made a day or two in advance and stored in the fridge. When ready to serve, just place them into some warm water for about 20 -30 minutes to heat them up, and there you go.
- 5. Gather your ingredients (mise en place).
- 6. Leave the eggs in the refrigerator until needed.
- 7. Place your Sous Vide machine in a pot with water, then set to 165f (74c).
- 8. When the water is at temperature, add the eggs, and set a timer for 14 minutes... no more, no less.
- 9. After the allotted time, place the eggs in a bowl of room temp water, and let sit for 2 - 3 minutes.
- 10. PLATE/PRESENT
- 11. Crack directly over a piece of toast, or however you want to serve them. If you do it at the table, your guests will be amazed, because it will just fall out of the shell. Enjoy.
- 12. Keep the faith, and keep cooking.
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