6
5
Now that you’ve violated the laws of physics by producing
such an amazing egg, it’s time to share with others. Post your
results to the interwebs with hashtag #sansaire, and we’ll
brag on your behalf.
How to cook eggs sous vide
Cooking eggs sous vide is a rite of passage for every owner of the Sansaire.
Whereas perfectly poaching an egg is a difficult and noteworthy achievement in
traditional cooking, you can perfectly poach a dozen eggs sous vide with your eyes
closed. By allowing the eggs to cook slowly over 45 minutes, their texture will
become fudgy and silken. You’re about to upgrade your brunch game.
TIME TO COMPLETE
THINGS YOU’LL NEED
45 minutes
(5 minutes hands-on)
Just your Sansaire
SET UP YOUR SANSAIRE
(see page 3)
Pick a container that will be large enough to fit the number of eggs you
want to cook, with extra room left over for water to circulate. A small pot
is a great choice.
PICK YOUR PERFECT EGG
This is entirely a matter of personal preference. Do you like your eggs runny
and soft, or thick and spreadable? Pick your doneness and set your Sansaire
to the listed temperature.
1
2
3
4
5
ADD EGGS TO THE WATER BATH
Nature was kind enough to seal eggs inside their own sous vide packaging
(the shell!) so it’s not necessary to use bags when cooking whole eggs.
Because the water will be hot, and because we don’t want the eggs to crack,
lower them gently into the water bath using a spoon.
COOK FOR 45 MINUTES
Your eggs will be ready in 45 minutes, so you’ve got some time to finish
Sunday's crossword puzzle. Here’s a hint: eight letters, a two-word phrase
for the perfect way
to cook eggs.
REMOVE, RINSE & SERVE
Using tongs or a slotted spoon, remove the eggs from the bath. Run the
shells under cold water for a few seconds until they’re cool enough to handle.
Crack the shells gently and decant perfectly cooked sous vide eggs onto the
dish of your choice.
Runny
62°C / 143.6°F
Just Set
65.5°C / 149.9°F
Medium Poached
68°C / 154.4°F
Soft-Boiled
73°C / 163.4°F
Содержание SA15
Страница 1: ...Sous Vide Cooking Guide...
