Eggs Sous Vide (sous vide Steba SV2)

Category: Dairy and egg dishes

Ingredients
Eggs	4-6
Toast	4-6

Cooking method

I am pleased to share my breakfast with you.
Sous Vid Eggs (a la poached) in STEBA SV2.
Take the eggs, put them in the wire rack from the Steba pan and cook, preheating the water in the pan to 64.5 * C for 45 minutes.
Serve on fried toast in butter. I sautéed one side of the toast in butter, and poured the other (a couple of drops) with olive. I broke the eggs on the side where the butter was. It seemed to me more delicious than just olive. And in the morning you can eat butter. The yolk is soft, and the white is thin, just right. You can decorate with green tea.
Bon Appetit!

Time for preparing:

45 minutes

Note

gala10

Oleg, with the first recipe! Very interesting.
I take it to bookmarks, I will try to cook in this way.

francevna

Oleg, I did not think that eggs can be cooked like that. Interestingly, they can be stored for a long time.
Congratulations on your first recipe!

Samopal

Quote: francevna

Interestingly, they can be stored for a long time.

The founders of the Sous Vide technology say that "you need to eat it quickly enough (within 24 hours). And this is the prerogative of expensive restaurants where Suvid technology is available. Or those who have this expensive technique" - end of the quote. But, the main value here lies in the egg whites.

A quote from a blogger eryv from the live magazine, I reprint it verbatim, because the information is interesting:
The "protein" of a chicken egg contains about forty different protein proteins. The most important for culinary purposes are ovomucin, ovotransferrin and ovalbumin. Although the percentage of ovomucin is only 3.5%, it is the main organizer of the structure of the liquid "protein". Thanks to ovomucin, the "protein" does not spread when the eggs are fried in a pan and the poached eggs retain their compact structure. The content of ovotransferrin is about 12% and it is thanks to him that many people love soft-boiled eggs so much. Ovotransferrin coagulates (denatures - "seizes") one of the first when heated to 60-65 degrees, giving the protein a milky color and delicate jelly structure. Coagulation of ovalbumin (54%) occurs at temperatures around 80 degrees and gives us the slightly rubbery structure of the "protein" seen in hard-boiled eggs. This protein, together with the yolk, largely determines the flavor of the egg, but if ovalbumin is heated for a long time, the specific ammoniacal smell of the eggs intensifies, especially in the area adjacent to the yolk (a characteristic yellow-greenish color appears there). The egg yolk begins to thicken at 64 degrees, and becomes hard at 70 degrees.
What do we usually want from a boiled egg?
So that its entire structure retains its tenderness: the white grabbed, but did not become rubbery, and the warm yolk only slightly thickened. If you think about the numbers of coagulation, then the complexity of the task becomes obvious. If an egg is immersed in boiling water, then inevitably its outer layers will heat up faster than the inner ones. In the layer adjacent to the shell, ovalbumin denatured and the protein became rubbery, a little deeper - ovotransferrin denatured - this is almost what we are striving for, but the yolk at this time did not even heat up, and its aroma is indistinguishable from the smell of a raw egg. Therefore, boiling eggs is a rather serious challenge for culinary specialists, and many articles have been devoted to its theory. The situation is slightly alleviated by the recently popular sous vide technique in the Russian-speaking world - low-temperature cooking at rigidly fixed temperatures.If the egg is kept at 64 degrees for 30-40 minutes, then ovotransferrin will completely coagulate, and the yolk will become warm practically without changing its viscosity. Such eggs are a well-deserved success among visitors to expensive restaurants..
But what about those who do not have expensive and bulky sous vide equipment?
You need to take an egg at room temperature and a large ceramic mug. Rinse the mug with boiling water in order to heat its walls. Place the egg in a mug and pour boiling water over it (for a medium-sized egg, you need 300 milliliters). Cover the mug with a saucer so that the water does not cool down so quickly, and forget for 20 minutes (it is important - you do not need to stir the egg in the mug, since we want to achieve a slow heat exchange between hot water and the egg). If anyone is interested, then he can measure the temperature of the water - in five minutes it will be 75 degrees, after 10 - 70, after 15 - 65, and after 20 minutes - 60. Then all that remains is to break the shell (how we break raw eggs to make fried eggs) and gently lay the egg on. For a salad, or for a morning sandwich ... If all the parameters are calculated correctly, then you get a very tender, evenly "set" protein and the yolk that has just begun to thicken. By playing with the volumes of water, you can easily find the most optimal option for you.

francevna

Oleg, thanks for the interesting and useful information. I will definitely cook it.

Masinen

Oleg, there was no recipe for the suvid apparatus, but there was for the Steba multicooker) Thank you for the recipe!

A.lenka

The Japanese call eggs cooked according to this tenology onsen-tamago, or "eggs cooked in a hot spring." An interesting way in the original, you can google it. And in fact - there eggs are also kept in hot water (about 70 degrees) for 20-40 minutes.

zelenyiezh

You can see in the photo that the yolk is already curdled, but the protein is not yet.
Making a poached egg sous-vide.
Put the egg in water at t = 63C for 50 minutes. Then put in ice water along with ice for 20 minutes. Such an egg can safely live in the refrigerator at t = 0 - + 2C for up to 3 days. This is a semi-finished product. If you break an egg, the contents will be gelatinous. To prepare a poached egg, boil water in a saucepan, gently break the egg and carefully pour it into a small bowl - it will be more convenient to place it in water. I break the egg gently in a circle, punching it with a table spoon from the blunt side of the egg, pouring it into a bowl - then it retains its oval shape. We don't salt the water. You can, as in the classics, add vinegar to the water, but I can do without it. We put the egg in boiling water, remove it from the stove, keep it there for about five minutes, then gently take it out with a slotted spoon, let it drain off the water and put it where we want: on toast, on salad, on cream soup.
What is the point in all these perversions, when after some training you can cook poached poultry in the usual way (I couldn't cook it normally for more than a year)? But this one:
- with us, if you do everything accurately and accurately, you get a perfectly even poached egg in shape;
- in this way we get the perfect yolk: it is both liquid and thick, it is homogeneous;
- we get such a delicate protein that we cannot get in any other way;
- when mixing our poached egg, prepared using this technology, in a salad, for example, or a soup, we get an almost homogeneous sauce
I don't have a sous-vide apparatus at home, so I manage with a meat probe, kettle / stove, thermos and ice, and thus regulate the temperature of the water. All these troubles are worth the result I get =)