Last week I received what might be the best birthday gift ever. My good friends Perry Perkins and Terry Ramsey bought me an emersion circulator from Anova. I have been wanting one for some time now.
At last years IFBC we went to the sous vide class put on by the people at Sansaire. It was a very informative class that really gave me a desire to experiment with sous vide cooking.The Sansaire is the unit that I thought I wanted. Now that I have the Anova I am glad that Perry chose it as my gift.
I have been looking at recipes trying to decide what to cook first. Talking to Perry and several other foodie friends I decided on a perfect soft cooked egg.
I did a little checking for a recipe and settled on 149 degrees F. for 45 minutes. I placed a large stainless steel pot filled with water on the stove and attached the emersion circulator. Plugged it in and set the temperature. When the water came up to 149 degrees I gently placed the eggs into the pot with a spoon and set the timer for 45 minutes. After the 45 minutes were up I removed the eggs from the pot with the spoon and placed them in an ice bath to cool for just a few seconds(makes them easier to handle). I cracked one of them into a dish with a pinch of salt and black pepper.
Now for that first bight. The white was just set. The yoke had this creamy custard consistency.
While I would like to say that I cooked these eggs for some fancy dish, but I really just wanted to play with my new toy. The next time I think I will reduce the temp to 145 degrees F. and keep the time at 45 minutes. I want to try for a little bit softer yoke.
I want to thank Anova for a great piece of cooking equipment. It has worked perfectly. I am looking forward to many more experiments with my new emersion circulator and sous vide cooking.
Recipe: serves 6
6 eggs pinch each salt & black pepper
Attach the emersion circulator to your vessel and fill the vessel with water. Plug it in turn on the power and set temp to 149° F. When the water has come up to temp and stabilized. Now gently place the eggs in the water with a spoon. Set the timer to 45 minutes. After the 45 minutes are up remove the eggs with the spoon and place them in an ice bath for a few seconds. Gently crack the egg over a bowl or toast.