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Happy Easter!

April 6, 2012

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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.

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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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