Sous Vide Poached and Fried Egg – Asparagus Ribbons - Smoked Balsamic | Recipe by sousvidetools.com

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Sous Vide Poached and Fried Egg – Asparagus Ribbons – Smoked Balsamic

Sous Vide Poached and Fried Egg – Asparagus Ribbons – Smoked Balsamic Other
Sous Vide Poached and Fried Egg – Asparagus Ribbons - Smoked Balsamic Image

Ingredients

Asparagus Ribbons

  • 20g Butter
  • 5 Asparagus Spears (medium thickness)
  • ½ tablespoon chopped fresh tarragon
  • Olive Oil
  • Lemon juice
  • Maldon Sea salt

64°C Poached and Fried Egg

  • Six medium free-range eggs
  • Olive Oil

Croutons

  • Fresh White Bread
  • Olive Oil
  • Garlic

Smoked Balsamic Vinegar

  • 100g balsamic vinegar
  • 0.8g Xanthan gum
  • Oak chips for smoking

Method

Breakfast with a Bang! Wow the family with this healthier twist on boiled eggs and soldiers – kids will be left begging for more!

Republished with kind permission from award winning chef Eddie Shepherd who is a modern vegetarian chef, cookbook author and development chef and kindly supplied to us from The Food Snob UK blog

 

Method

  1. Preheat your water bath to 85°C
  2. Place the asparagus along with the butter and chopped fresh tarragon into a vac pac and close.
  3. Cook for 15 minutes before cooling in iced water.
  4. Once cool, thinly cut the asparagus into batons.
  5. Finish with a drizzle of olive oil, drop of lemon juice and a dusting of Maldon sea salt and freshly ground black pepper.
  6. The asparagus can be kept in the fridge until required – it can either be served at room temperature or slightly warmed if necessary.

64°C Poached and Fried Egg

Method

  1. Pre heat your water bath to 64°C.
  2. Cook the eggs, complete with shell in the water bath for 80 minutes.
  3. The eggs can then be dropped into iced water to cool and refrigerated for up to 48 hours or immediately fried.
  4. To rewarm the eggs, heat the water bath to 60°C and cook for 15 minutes.
  5. Once cooked, heat a frying pan with a drizzle of oil and drop the hot poached egg in.
  6. Cook for 30 seconds on just one side then serve.

Croutons

Method

  1. Cut up slices of good quality white bread into croutons shaped pieces.
  2.  Heat a good drizzle of olive oil and garlic clove in a frying pan and gently fry the bread until golden.
  3.  Roughen the croutons slightly and sprinkle with sea salt.

Smoked Balsamic Vinegar

Method

  1. Mix the gum into the balsamic vinegar by using a hand blender.
  2.  Transfer the balsamic into a bowl and cover with cling film.
  3. With your smoking gun and oak smoking chips, smoke the balsamic.
  4. Once completed, refrigerate in a squeezable bottle until required.
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