A Hamburger Today

Sous-Vide 101: Slow-Cooked Eggs

20100429-knife-sharpening-diagram.jpg

[Photograph: J. Kenji Lopez-Alt]

Editor's Note: Check out this post for our completely updated, far better guide to sous-vide eggs!

This is one of the easiest and most impressive applications of a low-temperature water oven like the Sous-Vide Supreme. The idea is that the texture of a cooked egg is determined solely by its temperature. That means when cooked to 142°F, egg whites will be barely set but still hold their shape, no matter how long you hold the there (provided you give them enough time to heat through, that is). Similarly, at that temperature, egg yolks will be hot, but completely liquid.

When finished, the egg shell can be carefully peeled away and the egg poured out. It will retain its shape until you pierce it with a fork, whereupon it will release an ooze of golden liquid yolk.

The applications for this egg are limitless. Use them wherever you'd use a poached egg. They are fabulous in noodle soups and great in salads (like the asparagus salad with bacon and hazelnut vinaigrette below). But my favorite application might be to simply open them over a bowl of hot rice with a sprinkle of soy sauce and a shake or two of sesame seeds or furikake (a sweet and salty Japanese rice topping that generally contains dried shaved bonito, seaweed, sesame seeds, and bits of freeze-dried egg).

Yum.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

More Sous-Vide Action

201000505-sousvidehack-links.jpg

Printed from http://www.seriouseats.com/2010/05/sous-vide-101-slow-cooked-eggs.html

© Serious Eats