Tag Archives: eggs

Russian Christmas Devilled Eggs

Russian Christmas Devilled Eggs Makes 24 halves INGREDIENTS 12 sous vide cooked hardboiled eggs 1 tablespoon Worcestershire sauce 3 tablespoons homemade macadamia nut oil or avocado oil mayonnaise 2 tablespoons capers, drained, rinsed, and chopped3 tablespoons finely chopped flat leaf parsley Sea salt and ground black pepper, to taste For garnish 1 tablespoon ground paprika, if desired 3-4 tablespoons salmon roe or caviar DIRECTIONS Peel the eggs, halve them and remove the yolks. In a bowl, mash the yolks with the Worcestershire sauce and mayonnaise; add the remaining ingredients and mix to combine. Spoon the yolk mixture into hollow of … Read More

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 tablespoons (45 ml) extra-virgin olive oil 1 teaspoon (5 ml) chopped fresh rosemary or 1/4 teaspoon (1.25) dried 1/2 teaspoon (2.5 ml) paprika (mild, smoked, or hot) 1/2 teaspoon (2.5 ml) freshly ground pepper 1/4 teaspoon (1.25 ml) salt 6 thin slices prosciutto (about 3 ounces/85 g), halved crosswise 3 tablespoons (45 ml) chopped fresh chives DIRECTIONS Fill and preheat the SousVide Supreme water oven to 147F/64C. Gently put the eggs, in their shells, directly … Read More

Key Lime Pie

There is nothing quite like home-made key lime pie. It’s the perfect summer dessert, tart and creamy with a buttery crunch. I also love the sunny yellow color of this dessert. You could make it with normal Persian limes, but key limes really give this tart that distinctive and delicious edge. Some key lime pies are covered with a meringue topping; however I prefer fresh cream which complements the tart lime flavor so well. The original recipe for key lime pie did not require any cooking. The lime juice mixed with the egg yolks caused the proteins to coagulate and … Read More

Sous Vide Crème Brûlée Ice Cream

In honor of Bastille Day, I am making something inspired by a French classic. For this recipe, I combined my two favorite treats – ice-cream and crème brûlée. I love crème brûlée, and it’s a dessert that I can now make perfectly every time in my SousVide Supreme. We have a great tried and tested recipe on our site, and it’s a perfect dessert to try with the SousVide Supreme. Most of the really delicious artisan ice-creams you get are made with a real custard base that includes cream, whole milk, sugar, and eggs yolks. One of the greatest advantages of … Read More

Easter & Passover Sous Vide Recipe Roundup

With Good Friday and Easter Sunday falling on the same weekend as Passover this year, the coming weekend promises to be a busy one full of good food and guests. But even with a packed holiday weekend approaching, there’s always room for some sous vide in your kitchen. Here are some of our Easter and Passover-approved recipes that will wow you guests … with lots of egg recipes, of course! Using your SousVide Supreme to color Easter eggs will quickly become one of your favorite tricks. Keep your hands and counters dye-free by using our zip pouches to dye the … Read More

How to Peel an Egg

How to Peel an Egg without Peeling – Must See Video! Since we are featuring many egg recipes and tips for April, we wanted to also share this most clever way to peel an egg!  Tim Ferriss, author of The 4-Hour Workweek and his latest best-selling book The 4-Hour Body, demonstrates this trick – with a nod to our own Dr. Michael Eades.

High Tech (Easter) Eggs

Easter is this weekend and all eyes will be on the egg – which is one of the coolest foods you can cook sous vide. The egg is full of complex proteins which firm up at different temperatures, so because of the precise temperature control you get with sous vide, you can create textures you just can’t replicate with any other technique. You can even set the yolk before the whites – some calls this a “reverse boiled egg” – for an amazing thick custard-like middle, with velvety whites on the outside. Scrambled, soft boiled, dipping in toast – with … Read More