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Duration:
13 mins
Servings:
n/a
Level:
Easy
One of the huge time-saving techniques Chef Rosendale used at the Greenbrier was cooking poached eggs using the sous vide method. Many people have a sous vide egg recipe, but we often find that the eggs are undercooked and do not have as appealing of a texture as a traditional poached egg. You will find in this recipe the temperature is a little higher and a little shorter to give you a firmer set egg that is ideal for dishes such as Eggs Benedict.
Part 1:
Sous Vide Eggs
Step 1
Prepare the sous vide bath: In a suitable container (a Cambro works well), add enough water for your sous vide bath. Preheat your immersion circulator to 163°F (73°C).
Step 2
Stabilize the eggs: Place the eggs in a cheesecloth pouch, fryer basket, or small roasting rack to prevent cracking during cooking. If using cheesecloth, create a single-layer pouch, tie it securely with twine, and anchor the eggs outside the bath with excess twine.
Step 3
Cook the eggs: Submerge the eggs in the preheated sous vide bath and cook for 13 minutes.
Step 4
Shock the eggs: Once cooked, immediately transfer the eggs to an ice water bath to stop the cooking process.
Step 5
Prepare to poach: In a small pot, bring water to a gentle simmer over medium heat.
Step 6
Crack and poach: Carefully crack an egg into a small bowl. Using a spoon, gently slide the egg into the simmering water.
Step 7
Swirl the water: Occasionally swirl the water to prevent the egg from sticking to the bottom of the pot and developing a flat side.
Step 8
Finish and serve: Poach until the desired consistency is reached. Remove with a slotted spoon, allowing excess water to drain. Plate as desired.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
