This year Santa Elise Claus dropped an awesome Christmas present: a Sous Vide Machine or immersion circulator. Let me tell you this machine is great, it let you cook almost anything, without the smell, energy waste and oil/fat of a conventional oven cooking. For the ones not familiar with this, the Supreme Sous Vide machine basically allows you to maintain a constant temperature in the water inside.
Since our first visit to El Porta de Echaurren one of the best restaurants in La Rioja region, where we tried the low temperature egg with mushroom and pork belly, I’ve been willing to cook sous vide eggs. This way of cooking eggs delivers a great texture, creaminess and natural farm fresh egg flavor, that can not be achieved with traditional cooking methods.
The key to cook sous vide egg is to find the right temperature and time for cooking it. There are multiple graphs explaining the results of using different temperatures to cook the eggs:
There are multiple recipes in internet for low temperature eggs, one of the most fun one is from David Chang’s book, ‘Momofuku’, other one can be found in the Modernist cuisine book, but for breaking in the new machine I decided the stick to the original Echaurren recipe, from Francis Paniego that can be found in his great book:
- Temperature: 65 C or 149 F
- Time: 20 minutes
- 1 Farm fresh egg, grade A
- Sea salt
- Olive oil and Balsamic
- Recipe difficulty: even Paris Hilton can make it…
Preheat the water ( this may take almost 1 hour, so plan ahead ) and when the water temperature reaches 65C put the full egg inside. Wait for 20 minutes.
After 20 minutes put the egg outside of the water in a bowl with ice and wait to cool down. At this point you can crack the egg and serve with flaky sea salt, olive oil and jamon.
You can also save the egg in the fridge and serve later. If soe before serving warm the egg at 55C for 5 minutes.
This recipe is not rocket science and it has been out there fir a while, but for the effort it takes it is GREAT! The texture of the egg inside and outside is so smooth and creamy and breaking the egg yolk over the olive oil, balsamic and jamon fat is like no other experience!