The main advantage ofsous vide cookingiscontrol.
Picking the cooking time and temperature is the kind of tricky part.
Luckily theAnova Precision Cookercomes with an app that isfull of recipes.
Incredible, Edible Eggs
Sous vide cooking isnt the fastest, but it isconsistent.
The following egg prep methods are two that aredefinitelyworth your time.
Slip your egg in there for a minute to let it finish, and drain.
(I didnt get that far with mine; I just ate it with a little salt.)
This makes for one good lookin egg.
This is the way to go.
Plus, they just look really pretty.
There are two different scramble recipes in the Anova app.
Both are good, but one is exceptional.
(Spoiler: its the one with cream and butter.)
Plus, there are already some rich additives at work here.
Salt and pepper to taste and pour it all in a bag.
Place the bag in the water bath for fifteen, taking out every five minutes to gently agitate.
The other scramble wasgood, but these eggs were simply amazing.
Custardy is the word I kept mumbling to myself under my breath.
The annoying thing about soft-cooking an egg this way is that it takes a good bit of time.
So, if you need a soft-cooked eggnow, a more traditional method is probably the way to go.
If anything, the yolk was just a tad firmer than the white.
Again, this is a matter of personal preference.
Recipe Rating (for all three:)Not worth the eggs-tra effort.
This isnt the case, and I recommend skipping em.
The best part of the egg is the yolk, so this sounded pretty promising.
The pic looked good too.
Unfortunately, the reality was much less delicious.
Unlike the recipe had promised, it hadnt firmed up at all.
Afteran hourof waiting, this was a pretty big let down.
Not only does this method give me good results, taste-wise, theyre usually pretty easy to peel.
But, just in case I was missing out on a mind-blowing hard-boiled egg, I tried it anyway.
It tasted (you guessed it) like a hard-boiled egg.
Recipe Rating:Why egg-actly would one need to do this?
Maybe soft-cooked is too runny, and you like a fudgier yolk.
To use the calculator, you pick the white and yolk that appeals to you, visually.
There are, of course some limitations.
(It would also result in a really gross egg.)
Are Sous Vide Eggs All Theyre Cracked Up to Be?
Thats all, yolks.
Photos by Claire Lower and Christina Wylie.
Illustration by Sam Woolley.
