Tossed Salads and Scrambled Eggs

SousVide Supreme Demi – egg

Posted on: Monday 28 November 2011

Disclosure: I received a demo product from Duo PR. This is not a sponsored post.

A dish that I’ve frequently reflected on from the Sharone Hakman and SousVide Supreme event is the eggs with asparagus and brioche croutons. The freshness of the ingredients was highlighted by cooking them sous vide, their essence presented on a plate.

The complimentary Lagana Foods campanelle from the Off The Menu dinner had a shelf life of two to three days. I followed this recipe for sous vide eggs and this recipe for carbonara for the pasta.

I was in a hurry to make a weekday dinner and the components were prepared and cooked in the time the eggs were in the SousVide Supreme Demi. I recommend using the freshest eggs as sous vide accentuates their flavour and colour.

The eggs are placed directly into the water oven without a food grade plastic pouch or vacuum seal. I experimented with different duration at the same temperature of sixty four degrees Celsius and the best consistency was cooking the eggs sous vide for forty minutes.

While the eggs were in the machine, I diced shallot, garlic and bacon, and sautéed them in olive oil with peas and chilli flakes. To serve, toss with pasta and toasted pine nuts, and crack a sous vide egg on top. Break the yolk and gently stir the egg through.

It was a simple yet delicious combination of quality ingredients, a versatile favourite!

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