Ingredients
Sous Vide Eggs
- 5 eggs
- 2 litres water
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add 2 litres of water to TM bowl.
Put the eggs (still in shell) carefully into basket and place this into the TM full of water. Set to 60c at 60min speed 3... wait for water to reach temp (About 8 minutes depending on starting temp of water and eggs).
Reset timer for 60 degrees for 60min speed 3.
Crack the egg as you would a raw one and 'pour' the result (onto, in this case, toast.)
Water bath
Tip
In my Sous Vide research the restaurants are touting sous vide eggs as the ULTIMATE egg. The texture is incredible.. seriously just try it! It gives you a silky white and a velvety yolk. The thermomix is geared up to deliver the perfect water temperature for the 60 minute egg. Just remember 60 at 60!!
Make sure you give the eggs 60minutes at the 60 degrees.. even 5 minutes under wont give you the same results.
EDIT - I have a few people having mixed results so Ive tried a few variations on the theme. Try this to avoid runny whites..
first increase the blades to speed 3.5/4 depending on how many eggs you have and as long as they dont go whizzing around.
At 45min mark press 70c (light will blink) wait until the light shows the TM has reached 70c (70c light stops blinking) then press 60c (it seems that this small stint at a raised temp sets the whites better and does not effect the yolk texture. I had success with 7 large eggs in the basket)
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Works!! I love how sous vide eggs tasted like. Thank you for the recipe.
Did four eggs in my TM5 and followed the tip to set the whites but what I got was set yoke and runny whites but they were not snotty. Not a clue why the yoke was well done. Fresh 700g eggs were used.
Will give it another go.
Eggs from fridge - water pre-heated 60 Deg for 60 Min with 70 Deg increase at 45 min mark then decreased back to 60 Deg ... Perfect Perfect
Cheers
These are my favorite way to cook eggs now. So velvety and creamy. Yum. They are always perfect.
Perfect - I used quite large eggs (800+) and left at the specified temp & they were perfect... I think it will depend a bit on the egg size also...
Amazing! I increased temp to 70 degrees as suggested in the tips and had 7 perfectly poached eggs.....delicious!
If you love these eggs but need them a LOT faster, try this recipe: http://www.recipecommunity.com.au/basics-recipes/perfectly-poached-eggs/126178 or search "perfectly poached eggs". Absolutely divine.
was awesome!
My Thermie consultant put me onto these and all I can say is TO DIE FOR!!! Thank you so much for sharing! Regular weekend brekkie in our house!
Yum!
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