Sous Vide Eggs

So what is Sous Vide?

If you’re a serious foodie, I’m sure you’ve seen or tasted something cooked in this method, but for those that haven’t, it involves cooking food in a precision temperature-controlled water bath. The food is usually cooked at lower temperatures and for a longer than normal period of time. The results are a perfectly and evenly cooked product.

How do you Sous Vide?

Simply seal the ingredients in a plastic bag or canning jar, and place them in a water bath that has a controllable temperature. When the food reaches the target temperature setting, take it out and give the product a quick sear or torch. The sear and torch are necessary, because the product lacks color on the surface due to the gentle cooking process.

Why should you Sous Vide?

This method of cooking takes all the guessing out of the process, delivering products cooked to precisely the right temperature all the time.

Also you get a incredible taste. The natural flavours and juices are infused into the food while in the cooking pouch. In addition, you can effortlessly achieve fork tender, flavourful, and a moist product, with tough cut meats such as Beef Brisket or Short Ribs.

Is this Sous Vide cooking method something new?

No and yes. It’s a method that was previously only attainable by Professional Chefs who had a high-end, thousand-dollar immersion circulator. A immersion circulator regulates the temperature of water precisely, by circulating and heating a fluid.

However, there are stove top Sous Vide methods, but it requires more attention than just setting it and forgetting it. Stove top Sous Vide requires monitoring the temperature to make sure the temperature stays controlled the entire cooking time.

In the last few years, kickstart companies such as Anova, Sansaire, and Nomiku have brought affordable precision cooking devices to the home chefs. Simply clamp the device onto any pot or container, seal the food in the bag or canning jar, set the time, and forget it until it is ready to be finished. You get consistent results everytime.

So what should you Sous Vide first?

A onsen tamago, translated as hot spring (onsen) egg (tamago). It is a traditional Japanese low temperature egg, which is originally slow cooked in the water of a onsen. This method is unique because the white resembles a custard, and the yolk comes out firm but retains the colour of a uncooked yolk. This texture is attained by cooking the egg at a precise temperature of 65°C to 68°for 35 minutes. Also, you can skip the jar or bag, the egg is perfectly poached inside its shell.

 

Sous Vide - Onsen Tamago - Cracked Sous Vide - Onsen Tamago - Egg Poke


For the Immersion Circulator Method – You will need:

  • A Immersion Circulator
  • Large Eggs, Room Temperature
  • A Deep Pot/Container

Sous Vide - Onsen Tamago - Sansaire

  1. Fill the pot with hot tap water
  2. Attach the immersion circulator to the pot/container
  3. Set the temperature to 65°C
  4. Once the water reaches that temperature range, slowly add the eggs into the water
  5. Allow the eggs to sit in the water for 35 minutes
  6. Remove the eggs from the pot and place them in a ice bath to stop the cooking process
  7. Crack the egg like you would normally crack a raw egg. Enjoy with fried rice, carbonara or noodles!

These eggs can keep in the fridge for up to 24 hours.

For the Stove Top Method – You will need:

  • A Thermometer
  • A Wire Rack
  • Large Eggs, Room Temperature
  • A Bowl of Ice Cubes
  • A Deep Pot/Container

Stove Top Tamago

  1. Fill the pot with hot tap water
  2. Add the wire rack to the bottom of the pan. This is so the eggs do not sit at the bottom of the pot where the water temperature is usually the highest.
  3. Place the pot over the stove on the lowest heat possible.
  4. Using a thermometer, heat the water to 65°C to 68°C.
  5. Once the water reaches that temperature range, slowly add the eggs into the water
  6. Check the temperature of the water intermittently and make sure that water stays at 65°C to 68°C.
  7. Drop a cube of ice into the pot when necessary. Allow the eggs to sit in the water for 35 minutes
  8. Remove the eggs from the pot and place them in a ice bath to stop the cooking process
  9. Crack the egg like you would normally crack a raw egg. Enjoy with fried rice, carbonara or noodles!

These eggs can keep in the fridge for up to 24 hours.


Sous Vide Onsen Eggs

For the Immersion Circulator Method – You will need:

  • A Immersion Circulator
  • Large Eggs, Room Temperature
  • A Deep Pot/Container
  1. Fill the pot with hot tap water
  2. Attach the immersion circulator to the pot/container
  3. Set the temperature to 65°C
  4. Once the water reaches that temperature range, slowly add the eggs into the water
  5. Allow the eggs to sit in the water for 35 minutes
  6. Remove the eggs from the pot and place them in a ice bath to stop the cooking process
  7. Crack the egg like you would normally crack a raw egg. Enjoy with fried rice, carbonara or noodles!

These eggs can keep in the fridge for up to 24 hours.

For the Stove Top Method – You will need:

  • A Thermometer
  • A Wire Rack
  • Large Eggs, Room Temperature
  • A Bowl of Ice Cubes
  • A Deep Pot/Container
  1. Fill the pot with hot tap water
  2. Add the wire rack to the bottom of the pan. This is so the eggs do not sit at the bottom of the pot where the water temperature is usually the highest.
  3. Place the pot over the stove on the lowest heat possible.
  4. Using a thermometer, heat the water to 65°C to 68°C.
  5. Once the water reaches that temperature range, slowly add the eggs into the water
  6. Check the temperature of the water intermittently and make sure that water stays at 65°C to 68°C.
  7. Drop a cube of ice into the pot when necessary. Allow the eggs to sit in the water for 35 minutes
  8. Remove the eggs from the pot and place them in a ice bath to stop the cooking process
  9. Crack the egg like you would normally crack a raw egg. Enjoy with fried rice, carbonara or noodles!

These eggs can keep in the fridge for up to 24 hours.


 

Sous Vide - Onsen Tamago - Egg with Taiwanese Meat Sauce

Thank you for reading! Stay tune for our next post for Taiwanese-style Meat Sauce on Rice with a Onsen Egg.

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