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Thursday July 19, 2012 9:04 pm

Modifying my poached egg sous vide recipe

Poached Egg Sous Vide recipe

A few days ago I shared a sous-vide poached egg recipe. Since then I've been playing around with it and modifying it to make it even better. Today I wrapped the eggs a little tighter, forcing all the air from the top, thinking that was the key to keeping them from floating and cooking a little more. I also tried to capture a picture of the low level boil in my pot. In the picture from today you can see the difference in the egg white at the top where it was pulled into the pouch format. It left the top just a little more translucent than it was yesterday. I remember a Top Chef episode in which Padma would not even try a contestant's dish because she felt the egg was still a little raw. Today I felt like there was a chance Padma might reject my breakfast, so I popped it on the microwave for about 15 seconds. Tomorrow (yes doing this for a third day - I love these!) I will try to make less of a pouch with the egg. I think the ramekin might be too deep and something more shallow would help.

The first day I added the egg on top of Gobble Green gluten-free vegetable hash browns - which, by the way, were delicious! I don't find the Gobble Green products to be super visually appealing and this was the second thing we have tried but it tasted great!

Today I put our egg on top off leftovers. This was a great dish Andru made that I also wanted to mention because it was our first time trying - noodles. That meal was delicious and even passed the test of an 8 year old. He added kale and carrots and made his own sauce. We will definitely make again!



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