Tag Archives: sous vide eggs

Spaghetti Carbonara with Sous Vide Egg

Recipe courtesy of Jennifer Che at tinyurbankitchen.com (Carbonara recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan) INGREDIENTS 4 large eggs 1 pound (453 g) pasta 1/3 pound (136 g) pancetta 2 tablespoons (30 ml) extra virgin olive oil 3 cloves garlic, smashed and peeled 1/4 cup (60 ml) dry white wine 1/4 cup (45 g) grated Romano 1/2 cup (90 g) grated Parmigiano-Reggiano 2 tablespoons (30 ml) chopped fresh parsley Black pepper, freshly ground, to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/ 64C.  Gently put the eggs, in their shells, onto the bottom … Read More

The Perfect Sous Vide Eggs Benedict

  For the eggs benedict: Time: 1 hourTemperature:  147F/64CServes  2 INGREDIENTS 4 large eggs 4 slices Canadian bacon (or ham) 4 English muffin halves Dash of paprika 2 sprigs parsley (optional for garnish) Hollandaise Sauce – (see recipe below, or our sous vide hollandaise recipe)  INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/64C. Drop the eggs, in their shells, directly into the water bath and cook 1 hour. Fifteen minutes before the eggs have finished cooking, put Canadian bacon slices into a small skillet on medium heat and brown slightly.  Remove, wrap in foil, and set aside to keep warm. Five minutes before … Read More

Deviled Eggs Sous Vide with Lox and Capers

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Makes 4 servings (multiplies easily) INGREDIENTS FOR THE HARD-BOILED EGGS 4 to 12 large eggs INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C Put up to 1 dozen eggs directly onto the bottom perforated grill of the water oven. Cook for 45 minutes to 1 hour. Remove eggs from the water oven, cool rapidly in cold water, and refrigerate until ready to use. INGREDIENTS FOR THE STUFFING  4 sous vide hard cooked eggs 2 ounces (60 g) smoked salmon lox or Nova … Read More

Florentine Scramble Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 1 tablespoon (15 ml) olive oil 2 tablespoons (30 g) diced onion 1 clove garlic, minced 4 or 5 large eggs ½ package (10 ounces//280 g) frozen chopped spinach, thawed ¼ teaspoon (1.25 ml) salt ¼ teaspoon (1.25 ml) black pepper dash freshly grated nutmeg (2 or 3 swipes across the grater) INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. Meanwhile, in a small skillet, heat the olive oil and sauté the onion and garlic until translucent. Let cool. … Read More

Goldilox Scramble Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 4 to 6 large eggs 2 to 3 ounces (60 to 90 g) cream cheese, softened 4 ounces (120 g) smoked salmon, diced pinch of salt and pepper (to taste) 2 tablespoons (30 g) butter ½ teaspoon (2.5 ml) onion powder 1 tablespoon (15 ml) canned diced tomato 1 tablespoon (15 ml) drained capers   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. In a bowl, beat the eggs well. Break the cream cheese into pieces and add to eggs, … Read More

New Year’s Day Brunch: The Perfect SousVide Eggs Benedict

If on New Year’s Eve, with its rich food and drink, honking horns, and confetti streamers, we bid a last hurrah to the old year, then New Year’s Day is the polar opposite: a day devoted to setting a new tone for the year to come. After a night of revelry, everybody could use a little peace, quiet, and simplicity to let them ease into the new year. And we think good nutrition (and maybe a hair of the dog) is just the ticket to dispel the hangover of the indulgences of the night (or week) before. Some quality protein … Read More

Asparagus with Integrity

Although what sous vide cooking does for meat, poultry, or fish is the stuff of legend, elevating the ordinary to the sublime, you might be surprised at what it can do for a humble vegetable. One of the benefits of sous vide cooking is that it amplifies the natural flavors in foods, so beets taste beetier and carrots more like carrots. This gentle and precise method brings out the best in whatever goes in the bag. Another bonus of this technique is the ability to fully cook vegetables without turning them to mush. The result is not so much a … Read More

Hardboiled Eggs Sous Vide

These eggs are not particularly time dependent and can be left for up to a couple of hours without significant loss of quality. Makes up to 12 eggs INGREDIENTS 1 to 12 large eggs INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. Put eggs, in their shells, directly onto the bottom perforated grill of the water oven. Cook for 60 to 120 minutes. Remove from the water oven and quick cool under running water. Use immediately or store in refrigerator for up to 3 days for later use.

Eggs Scrambled in the French Manner

Apart from slaving over a hot bain Marie, stirring constantly for twenty minutes or more, there simply used to be no other way to produce scrambled eggs in the French style.  You know the ones I mean–those with the delicate consistency of a velvety custard.  And that kind of hands-on time commitment meant that for all but the most dedicated cook, these fabulous eggs were a treat to be had on special weekends. All that changed with the arrival of the SousVide Supreme.  Now it’s something so easy and foolproof that anyone can do it…for one or two or ten.  … Read More