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Written by Jason Logsdon
One of my wife's favorite breakfast meals is eggs. She loves all the classic egg dishes but sometimes I like to mix it up some and make "poached" sous vide eggs. They have a softness that is hard to obtain through normal poaching. Plus it's always fun to surprise her with a new egg dish.
For this dish I combined the poached sous vide eggs with thick, smoky bacon and sweet tomatoes along with some basil and fresh parmesan cheese for some added depth of flavor. And of course you have to have good bread or toast to soak up all the runny egg yolk.
If you prefer firmer eggs you can up the temperature in your sous vide machine. 145.5°F / 63°C will result in a sous vide egg with a much firmer yolk. If you like the runny yolk but want to firm up the white a little bit you can place the eggs directly in boiling water for 3 to 5 minutes once you take them out of the sous vide bath.
These sous vide eggs are also great in other classic egg dishes. You can put them on an english muffin with canadian bacon and make a hollandaise sauce, add them to some biscuits and gravy, or just serve them on the side when you make pancakes or waffles.
These sous vide eggs are great any way you eat them!
For more sous vide recipes and cooking tips please look at our book, Beginning Sous Vide which you can get at Amazon.com or as a pdf download. We also have a free Beginning Sous Vide Guide available if you are just getting started with sous vide.
Did you know we also have an iPhone and Android app? It has over 400 time and temperature combinations for 175 cuts of meat, fish and vegetables. You can find it at the iTunes or Android stores, or you can search for "Sous Vide" and look for our easy to find icon!
Sous Vide Eggs with Basil and Toast
Time: 45 - 60 Minutes (why the range?)
Temperature: 143.5°F / 62°C
Serves: 2
Sous Vide Egg Ingredients
4 eggs in the shell
6 strips of bacon, preferably thick cut
½ tomato, diced
1 - 2 tablespoons basil
4 slices of bread, preferably a fresh baguette or other artisanal loaf
Fresh parmesan cheese
Sous Vide Egg Directions
Pre Sous Vide Bath
Pre-heat the water bath to 143.5°F / 62°C.
Place the eggs into the sous vide bath and cook for 45 to 60 minutes.
Finishing the Sous Vide Eggs with Basil and Toast
While the sous vide eggs are cooking prepare the rest of the meal.
In a pan over medium heat, or in an oven set to 400°F, cook the bacon until the fat is render and the meat is crisp.
Toast the slices of bread to the doneness you prefer. You'll be sopping up the egg yolk with them so I tend to toast them darker than I normally do.
Just before the sous vide eggs are done chop the basil or cut into a chiffonade.
Take the sous vide eggs out of the water bath and set aside in a bowl. Assemble the rest of the dish while the eggs cool slightly. Lay the bacon in the middle of the plate and put the toast on the side of the plate.
Once you can handle the eggs without burning yourself gently crack the shell and remove the upper half. Turn the shell upside down and the egg should slide out on top of the bacon. For a firmer egg white you can also place the eggs into boiling water for 2 to 3 minutes before cracking them.
Top the sous vide eggs with the diced tomato, basil. Grate some fresh parmesan cheese on top of the eggs and serve.
For more sous vide recipes and cooking tips please look at our book, Beginning Sous Vide which you can get at Amazon.com or as a pdf download.
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All tags for this article:Egg, Recipe, Sous Vide, Sous Vide Breakfast , Sous Vide Egg , Sous Vide Recipes
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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