Chicken Ramen with Soft Cooked Egg
Serves 2 INGREDIENTS 1 chicken breast, boneless Sea salt and ground black pepper, as needed, to taste 1 pat unsalted butter For the ramen broth …
Perfect Egg Tostadas
Recipe and photograph courtesy of Adriana Martin (adrianasbestrecipes.com) Serves 2 INGREDIENTS 2 large eggs*, at room temperature 2 corn tostadas 2 tablespoons (30 ml) cooked …
Slow Cooked Duck Egg with Peking Style Leg Meat
Adapted recipe courtesy of Chef Ollie Moore, GreatBritishChefs.com Serves 6 INGREDIENTS For the leg meat 8 duck legs 8 tablespoons (120 ml) duck fat high …
Gravlax (Cured Salmon)
From: SousVide The Art of Precision Cooking (www.souvidetools.com) Makes about 6.5 ounces (600 g) INGREDIENTS 4 tablespoons (60 g) salt 4 tablespoons (60 g) sugar …
Hen’s Egg with Bravas Sauce, Fried Potatoes, Potato Espuma and Chorizo
Note: This Spanish Breakfast includes both sous vide and traditional cooking methods. Courtesy of Chef Nathan Green (22 Ships / Aberdeen Street Social) Serves 6 …
Pasteurized Eggs Sous Vide
Some recipes (mayonnaise, meringue, Caesar dressing, egg nog) call for using raw eggs. You can purchase (in the US anyway) pasteurized eggs in many/most chain …
Asparagus and Feta Flan
Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 INGREDIENTS • ½ tablespoon (7ml) olive oil 1 small onion, peeled and diced ½ teaspoon (2.5ml) …
Spicy Eggs Sardou
Serves 2 (multiplies easily) INGREDIENTS 4 large eggs 1 1/2 tablespoons (22.5 ml) olive oil ¼ teaspoon (1.25 ml) dried red chili flakes (or to …
Soft Poached Eggs in Hashbrown Nests
Serves 6 INGREDIENTS 12 large eggs, at room temperature olive oil cooking spray 6 cups (1 pound/450 g) frozen shredded hash browns, fully thawed 3 …
Sous Vide Overnight Oatmeal
Courtesy of Helen of Fuss Free Flavours Serves 2 INGREDIENTS 2/3 cup (54 g) porridge base (Try half rolled oats and half pinhead oatmeal.) 2/3 …
Overnight Oatmeal with Stewed Fruit Compote
Courtesy of SousVide Supreme Culinary Specialist Sophie Serves 2 Note: you can double the recipe in the same pouch for 4 servings but for more …
Confetti Faux Omelette Scramble
Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 5 large eggs 1 tablespoon (15 …
Smoked Haddock and Poached Egg
Courtesy of Dominic Franks (Belleau Kitchen) Serves 2 INGREDIENTS 2 fillets smoked haddock 1 lemon, sliced 1 handful lemon thyme freshly ground pepper 2 large …
Oeufs en Cocotte Sous Vide and Turkey Tartines
…a perfect use for leftover turkey! Courtesy of SousVide Supreme Culinary Specialist Madeline Fiore Serves 4 INGREDIENTS For les oeufs: 4 to 8 egg 2 …
Turkey Manchego Spoonbread Sous Vide
…a great use for leftover turkey! Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 6 INGREDIENTS Melted butter, enough to butter the ramekins 1 …
Soft Cooked Goose Egg
…served over Polenta with Pancetta & Greens Courtesy of Culinary Specialist, Madeline Fiore Serves 4 …on the 6th Day of Christmas, my SousVide Supreme gave to …
Sous Vide Yogurt
Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes about 4 cups (240 ml each) INGREDIENTS ½ cup (123g) plain yogurt, at room temperature 4 cups …
Sous Vide Eggs Za’Atar
Courtesy of Chef Michael Solomonov of Zahav, Philadelphia, PA Serves 4 INGREDIENTS For the eggs 4 large whole eggs 1 large heirloom tomato, quartered or …
Easter Ham and Eggs Scramble
Serves 2 (Easy to make in multiples, but keep each pouch to this amount for even cooking.) INGREDIENTS 4 spears asparagus, trimmed and diagonally cut …
Sous Vide Quick Poached Eggs
Serves 1 to 24 INGREDIENTS 1 to 24 eggs in their shells INSTRUCTIONS Fill and preheat the SousVide Supreme to 167F/ 75C. Gently drop …