Tag Archives: sous vide eggs

Asparagus and Feta Flan

In hot, summery weather, I always crave meals that are both light and tasty. This recipe for a summer flan is perfect as a simple lunch, served with a fresh green salad.  It’s essentially a quiche without  the pastry, so it’s ideal if you are gluten-free or just trying to cut down on wheat. I cook these flans in my SousVide Supreme, using the water oven as a bain marie. By cooking the flans this way, I know the eggs will be cooked to perfection and will have a light and delicate consistency. These delicious flans are  simply made with … Read More

Fresh Peach Ice-cream

There are no strange additives, artificial sweeteners or crazy colorings in this ice-cream. It’s simply some home-made custard, fresh juicy peaches, a little lemon juice and sugar. This ice-cream has the pure taste of peaches and cream, and it tastes utterly divine. When you have a glut of peaches in the summer, there is no better dessert to make. I made this peach ice-cream recently and we devoured it all in a week. It’s delicious served with fresh peaches, or sweet summer berries. I made the custard in my SousVide Supreme and it was the perfect base for this peach … Read More

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 taste) 4 scallions, trimmed and green and white parts chopped 1 clove garlic, peeled and minced 1 teaspoon (5 ml) ground dried mustard salt and pepper, to taste 12 ounces (340 g) baby spinach leaves, washes well and dried For plating – have ready toasted English muffins for serving, optional  thin slices prosciutto or Serrano ham, cut chiffonade prepared Hollandaise sauce, if desired smoked paprika, for garnish cayenne pepper, for garnish chopped chives garnish DIRECTIONS … Read More

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 free range eggs olive oil Fill and preheat the SousVide Supreme water oven and set to 140F/60C. Put each haddock fillet into a cooking pouch; add a slice of lemon, a sprinkling of lemon thyme, and a glug of olive oil and vacuum seal the pouch on gentle setting, if available or interrupt vacuuming at about 90% evacuation and seal the pouch to avoid crushing the delicate fish. . Submerge the pouches of fish in … Read More

Soft Cooked Goose Egg

…served over Polenta with Pancetta & GreensCourtesy of Culinary Specialist, Madeline FioreServes 4 …on the 6th Day of Christmas, my SousVide Supreme gave to me, 6 geese a laying an egg to perfectly cook and serve over polenta! INGREDIENTS FOR THE POLENTA 1 cup (210 g) coarse ground polenta 6 tablespoons (88 g) butter, divided 4 cups (946 ml) whole milk 8 ounces (227g) Parmesan, grated Sea salt and freshly ground black pepper to taste DIRECTIONS FOR THE POLENTA Fill and preheat the SousVide Supreme water bath to 190F/87C. Put the polenta, butter and milk into a cooking pouch and seal … 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 Color Easter Eggs

The Easiest Egg-coloring Method Ever! Avoid all the muss and fuss (and mess and smell) of coloring eggs this spring by letting the SousVide Supreme do all the work.  With this method, you can cook and color the eggs in one easy step.  Here’s all there is to it. Per dozen eggs, you’ll need: 4 SousVide Supreme Zip Pouches – Quart Size food coloring in your favorite colors 1 quart (0.9 liter) water 8 teaspoons (40 ml) white vinegar Instructions: Fill and preheat the SousVide Supreme to 167F/65C. Put a cup (240 ml) of water into each zip-closure bag. Add 20-40 … Read More

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 into 1/2-inch (1.25 cm) pieces 1/4 red bell pepper, seeded, cored, and diced small 1/4 sweet onion, peeled and diced small 1 tablespoon (14 g) butter 4 eggs, beaten well 2 ounces (57 g) cooked ham, diced small 1 ounce (30 ml) heavy cream 1/2 teaspoon Herbes de Provence Salt and pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 167F/75F. In a skillet, over medium high heat, sauté the asparagus, bell … Read More

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 the eggs (as many as you need) into the water oven. At this temperature you MUST set the timer for 15 minutes and remove the eggs at that point. (Leave them too long and you will have lovely hard boiled eggs! If you don’t want to time them, set your water oven to 148F/ 64C and leave them an hour or longer.) Gently lift the eggs from the water (using the lifting rack of the … Read More

Michael Ruhlman’s Eggs Soft-Boiled Sous Vide

Courtesy of Michael Ruhlman  INGREDIENTS 1 egg per person (you can make as many as will fit into the machine)   INSTRUCTIONS Fill and preheat the SousVide Supreme to 145F/62.5C. Put the eggs in their shells (not in cooking pouches) directly onto the bottom perforated grill and cook for 45 to 60 minutes. Crack one egg into a bowl of soup or stew, onto grits or beans.

Eggs Sous Vide

From Episode 1 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 large eggs 2 slices bread 2 teaspoons butter, room temperature salt and pepper to taste 2 sprigs thyme, chopped INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/64C. Put eggs in their shells directly onto the bottom perforated rack of the water oven and cook for 1 hour. Just before serving, toast the bread and butter it. Cut off the crusts, cut the slices into thirds, and arrange on a plate. Crack an egg over the toast, season with salt and pepper, and a sprinkle of … Read More

64C/147F Sous Vide Eggs

The Perfect Custard Egg  One of the greatest things about sous vide cooking is that you can cook your eggs with precision. No other cooking technique will allow you to achieve that soft custard-like yolk that is so delicious on its own or on top of a frisée salad, asparagus or even on pasta (see the Spaghetti Carbonara with Sous Vide Egg recipe). Watch Dr. Michael Eades demonstrate just how easy it is to make this most perfectly delicious food.