My First Sous Vide Poached Eggs

The boy got me a Sous Vide machine for Valentine’s day. I was very surprised because I had wanted a waffle maker instead of this. But his reasoning was, he didn’t want to eat waffles everyday, and by giving me a sous vide machine, he can have different dishes everyday! Well well, good reasoning my dear. -_-“

I seriously have no idea what to do with it. I have eaten some sous vide dishes before but to do sous vide at home is a crazy new idea to me. It just sounds too complicated lah!

For the benefit of those who are new to the concept, sous vide is a method of cooking food sealed in airtight plastic bags in a water bath for longer than normal cooking times at an accurately regulated temperature much lower than normally used for cooking. The intention is to cook the item evenly, and not to overcook the outside while still keeping the inside at the same “doneness”, keeping the food juicier.

Although he got the sous vide machine, he burst his budget and didn’t get me a vacuum until much later. So I delayed using the machine until… now, which is about half a year later! He has been complaining that I didn’t use the machine and he didn’t get to eat any sous vide food blah blah blah, ok lah ok lah, I overcome my fear and finally use the machine (which has been sealed in the box for 6 mths).

First I watched a few introduction videos about this sous vide supreme, learnt how to use it and that’s it. I AM GOING TO COOK SOUS-VIDE EGGS!

Not difficult lah, very similar to a kopitiam style where you put the egg in water and boil it. Just that in kopitiam, you can probably get your eggs in 10 minutes. But by using this sous vide machine, my eggs will only be ready after… 45 minutes.

It is a long wait leh. I sat in front of the machine, looking at the temperature slowly rising to 63.5 degrees. I did some research and many blogs and website recommended cooking the egg using 63.5 degree celsius for 45 minutes. So I followed and waited and waited for close to 1 hour before my eggs were ready. (And I was late for my Japanese lesson because of these 4 eggs)

TADEH! After 1 hour, my egg is ready! I love it because it is silky smooth! And of course, you may think that I can just do the kopitiam style instead. I agree with you, but I just wanted to try this machine with sous vide egg before I cook something more challenging.

My sous vide egg actually looks more raw as compared to others who cooked it at the same temperature and time. So perhaps next time I will cook it slightly longer and give it a try. Anyway I am totally happy with my first sous vide egg. I just add a few drips of truffle oil which missuschewy bought for me from Europe, sprinkled some spring onion and it’s good to go!

Thank you to the lovely boyfriend who gave me this present! Hmmm… next time I will cook salmon for you ok! 🙂