Sous Vide Egg Recipe (Part-1)

Eggs are the perfect way to start cooking with sous vide. There’s a reason why people go ga-ga over them! The results are fun, easy and impressive. You don’t even need a bag to cook them in – they come in their own protective shells! 

Just gently plop them in the water bath with a spoon and cook at the target temperature for a set amount of time. Once done, serve them on a plate straight from the shell.

sous-vide-egg-recipe

Eggs are very temperature-sensitive. Its texture can change drastically within the 60ºC – 65ºC (140ºF – 149ºF) range. Egg white starts coagulating at 60ºC (140ºF) and completely sets around 80ºC (176ºF); whereas egg yolk starts coagulating at 65ºC (149ºF) and sets at 70ºC (158ºF). 

With that knowledge, you can construct your perfect egg by choosing the consistency of yolk and white that you like – check out the Egg Temperature Chart in the next page. The 63ºC (145.4ºF) egg is a popular favorite for poached egg substitute, because you’ll get custardy yolk that is so good and creamy that you’ll want to mop it up with anything on your plate! So Now we read the sous vide recipe part -01.

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Sous Vide Egg Recipe: EGG WITH Caviar & ASPARAGUS

The humble egg is an extremely versatile ingredient. This simple recipe is ridiculously easy, looks great and the sous-vide cooked egg will make it out of this world!

Egg-with-caviar-asparagus
Cooking Time: 1.30 hours
Serve: 04 people
Cooking Equipment

INGREDIENTS

Easy Way Cooked EGG With Caviar

1 hour 15 minutes before
5 minutes before
To plate

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Sous Vide Egg Recipe: EGGS Benedict & EGGS ROYALE

Remember the absolute delight and excitement when I first discovered sous-vide – I had eggs for breakfast 2 weeks in a row! You have absolute control over how you’d like your eggs to be, just by varying the temperature. Oh, and the astounded expressions you get when a ready-poached egg is cracked right from its shell onto a toast – priceless.

With sous-vide eggs, the perfect Sunday brunch couldn’t be easier. I’ve also added an easy Hollandaise recipe inspired by Harold McGee, using just a saucepan, whisk and 5 minutes of your time.

Cooking Time: 1.15 hours
Serve: 01 people
Cooking Equipment

INGREDIENTS

Easy Way Cooked EGGS Benedict & ROYALE

Eggs & Muffin
Hollandaise Sauce
Accompaniments
To Finish
1 hour before
5 minutes before
To make Hollandaise sauce
To plate

***TIP: You can also use white wine vinegar instead of lemon juice.

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Sous Vide Egg Recipe: SPAGHETTI ALLA Carbonara

We have a friend who is extremely proud of his version of Carbonara. Every time I’m having dinner at his place, I know he’ll be breaking out the pancetta and cream.

However Italians seldom use cream in their variations. For my recipe I go to the original – using egg yolks. The perfectly formed egg yolk crown is this dish of resistance and the volcanic explosion of yolk magma is just fun to watch. It is little things like this that makes me savor life (and food) a little more.

SPAGHETTI ALLA Carbonara
Cooking Time: 2.20 hours
Serve: 01 people
Cooking Equipment

INGREDIENTS

Easy Way Cooked SPAGHETTI ALLA Carbonara

Egg Topping
Spaghetti & Sauce
To Finish
2 hours 15 minutes before
1 hour before
15 minutes before
To plate

***TIP: With 63°C (145°F) eggs, you’ll get thicker, viscous yolks that bursts and slowly glides down the tower of spaghetti when pierced with a fork. Eggasmic!

If you like to this post please comment and contact for new recipe. This recipe totaly egg recipe. Any people easily cooked this recipe with sous vide cooker. If you have’t any sous vide cooker, you can see the best sous vide machine review here for buying perfect sous vide for you.  Please wait for this 2nd part post…

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John Smith

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