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Happy Easter!

April 6, 2012


1 hour egg

There’ll be no chocolate eggs  for me this year! I’ll have to settle for something just as decadent in this slow cooked egg (sous vide) . By cooking eggs very very delicately, you get an amazingly textured egg: the white is translucent and the yolk is thickened like anglaise. If you like your eggs well done, this is not for you.


Place your eggs in the TM steamer basket and submerse in 1200g warm water. Set to cook on SP 3 at 60°C for 60 minutes.  Serve immediately with plenty of cracked black pepper & salt.

4 Comments leave one →
  1. Kathy permalink
    July 13, 2012 1:50 pm

    60 minutes? is that a typo? that seems a long time for a runny egg.

  2. Anonymous permalink
    April 13, 2012 5:56 pm

    So the eggs are uncracked in the basket?

    • Anonymous permalink
      July 13, 2012 4:16 pm

      Yes, it is 60 minutes but you will notice that it is at 60 degrees only.

    • Anonymous permalink
      July 13, 2012 4:18 pm

      No the eggs are slow cooked, like sous vide in their shell

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