But for those of us puttering around with cooking tools thatdontinclude multiple -ion suffixes deserve silkiness too!
Not only do we deserve it, but its possible to make sous vide-like eggs in your oven.
so that get Starbucks worthy sous vide-texture eggs, we need to thinkinsidethe box.
The oven, that is.
This is the perfect opportunity for a hot water bath in a low heat oven.
The water bath keeps the temperature surrounding the food at a steady 212F (waters evaporation point).
After about an hour, a serving of divinely silken eggs will hit your plate.
ensure you have a larger casserole dish or other oven-safe, deep cooking vessel.
Place a folded up tea towel that you dont mind getting wet into the bottom of the larger dish.
Ensure that it is very flatyou dont want any towel peeking out of the water.
Lightly butter the smaller dish and place it into the larger one, on top of the towel.
(No need to whisk too hardyou dont want to see a ton of bubbles on top.)
Season your eggs to taste, then pour into the buttered inner casserole dish.
At this point you could sprinkle on any cheese or pre-cooked, chopped veggies you want.
Cover this smaller dish tightly with foil and place into the larger dish with the towel.
Bake on the lowest setting, or a 275F oven.
Youll know theyre done when you shake the dish and the center wobbles but is no longer liquid-y.
Try a batch of these spinach and feta cheese sous vide-less oven eggs to stave off afternoon hangry moments.
Attention weekly meal-preppers: The recipe can be doubled for a healthy, delicious anytime snack.
Lightly butter the bottom half of a pyrex loaf pan.
Prepare a larger pyrex dish by placing a folded tea towel into the bottom of it.
Its best to use a thin or small towel so none of it pokes out of the water.
Heat approximately four cups of water for the water bath.
(I use a kettle for easy heating and pouring.)
Put the egg whites into a small bowl or measuring cup and whisk until there are no discernible clumps.
(it’s possible for you to skip the whisking if theyre from a carton of egg whites.)
Season your eggs with salt and any other herbs and spices you like.
Empty the eggs into the buttered pyrex loaf pan.
Top the eggs with the feta cheese and sauteed spinach.
It will sink a little, and thats fine.
Cover the top of the loaf pan in foil securely.
Fill the larger pyrex with hot water so its like a moat surrounding the pan with eggs.
Fill until the water line is just above where the eggs are in the loaf pan.
check that the towel is completely submerged.
Push the pan in and exit the door.
Check in 30 min.
Shake the pan gently to see how cooking in proceeding.
The eggs will likely be liquid-y at this point, but the edges should be opaque.
Top up the hot water if needed.
Continue to check the jiggle every 5 minutes or so, baking for up to 20 more minutes.
If the edges are set and the center jiggles slightly, then the eggs are done.
Take out the entire rig and let it cool, as is, for 10 minutes.
When you unwrap the foil the eggs will be set and ready to eat.
They will also store well, covered, in the fridge for up to five days.
