what is Flashback Friday? click here! ********************************************* Original post date: September 23, 2009 Original post link: http://umami-quest.blogspot.com/2009/09/project-eggs-sous-vide.html ********************************************* Did i mention how much i love CHOW.com ? they have awesome recipes, fun contests, tips and tricks and all kinds of info for foodies all over. browsing the site one day, i came across a video titled "How to sous vide an egg at home". my first reaction was "wtf is 'sous vide'?" how very uncultured of me. (Description from http://www.wisegeek.com/what-is-sous-vide.htm) "Sous vide is a French style of cooking developed by George Pralus in the 1970s. The term, (pronounced 'sue veed'), translates to 'under vacuum.' Sous vide is a method of slow cooking food in vacuum sealed bags placed in warm water at low temperature. Foods cooked in the sous vide style tend to retain more shape and flavor than do foods cooked in slow cookers because of the absence of oxygen and the less than boiling water temperatures used." i watched the video, and what i saw was pretty genius..... so of course i had to try it for myself. "Sous Vide" is basically the technique of cooking things in plastic bags. i know it sounds weird, but it is actually a common technique in cooking - especially french cooking - that is used for many applications, for example foie gras. its best used for dishes that are poached or stewed, but its more recent applications have been for quick foods such as military MRE's, ready made curry, and some of Marie Calendar's frozen meals (which by the way, are actually pretty damn tasty). here is my attempt at Eggs, using the Sous Vide technique. take a piece of saran wrap and spread around a little bit of olive oil in the center. then, loosely drape it over a bowl. add herbs and seasonings. i used dried parsley flakes, sea salt, black pepper and garlic powder. crack open an egg and drop it gently in the center of the seasonings. tie up the little pouches with kitchen string, or, if you're out, use some sturdy sewing thread. try and get as much air out of the pouch as you possbily can. simmer some water on the stove - do not boil - boiling is too intense. simmer the pouches until you get the done-ness you'd like. these are supposed to be like poached eggs, and usually are runny, but i cooked mine longer b/c i can't have runny eggs :( after they're done cooking, CAREFULLY take them out of the hot water, and CAREFULLY open them up. i used a knife to cut off the plastic wrap. what results is an almost dumpling shaped egg - it reminds me of dim sum, which i love :) yes, mine look like fancy hard boiled eggs.... when YOU do them, do not cook them as long b/c they are best when runny.... but b/c i can't have them that way :( these would have to do. i was still very satisfied with the result. this was easy, and the eggs tasted great!! try yourself, and you won't be disappointed. so good!
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