My New Toy and The Perfect Egg.

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.


Water is up to temp and the eggs are added.

Water is up to temp and the eggs are added.

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. 

Sous Vide Eggs 4_Fotor   The taste was just perfect. It was everything you would hope for in a poached egg but never get. Creamy rich almost desert like.

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.



Chef Chris



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One Response to My New Toy and The Perfect Egg.

  1. chefperry says:

    Glad to hear you’re enjoying the new toy! (I got to try one of these eggs…delicious!)

    In all fairness, Chef Terry went halvsies on the EC with me!

    Looking forward to this being the gift that keeps on giving…to all of us!

    -Chef Perry

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