Poached Egg (Sous-Vide)
Looking at many of the food blogs lately, it looks like the sous-vide cooking method thingamagigido has really taken on. Simply put, the method involves sealing raw ingredients in an airtight plastic bag and cooking them in a hot water bath for a long time. Well it's a lot more complicated than that, and honestly, as I was really hungry this morning, so I didn't worry about keeping the water temperature low, etc. But neither did the Chow Tips chef whose name I've forgotten, so it's all good.
The end result? A simply but creamy succulent poached egg, served with grapes and feta, all perfect for a lazy Saturday morning! Could've added a sprinkling of paprika, coriander or parsley leaves on top just to give it a prettier colour, but maybe next time.
Ingredients (Serves 2)
The end result? A simply but creamy succulent poached egg, served with grapes and feta, all perfect for a lazy Saturday morning! Could've added a sprinkling of paprika, coriander or parsley leaves on top just to give it a prettier colour, but maybe next time.
| Ease of Cooking | Yummy Factor | Apprx. Cost |
|---|---|---|
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HK$9 (US$1) |
- 2 eggs
- Grape-seed (or other) oil
- Salt and Pepper
- Coriander or parsley leaves, finely chopped (optional)
- Paprika (optional)
- Water
- Lightly boil some water in a small pot.
- As it is boiling, brush the oil on a sheet of plastic cling wrap. Loosely set it on top of a bowl or cup.
- Add salt, pepper, paprika, herbs, or whatever seasoning you would like to infuse with the eggs. I just used salt and pepper.
- Crack one egg into the plastic. Pick up the corners of the clingfilm and tie the bundle tightly with string.
- Place the bundle into boiling water for three minutes or so depending on how loose you like your eggs.
- Open up the string, and pop the egg on a piece of toast and you're done! Repeat with the second egg. Cheap quick yummyness all guaranteed.
