Sous Vide Poached and Fried Egg – Asparagus Ribbons - Smoked Balsamic | Recipe by sousvidetools.com
Sous Vide Poached and Fried Egg – Asparagus Ribbons – Smoked Balsamic
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
- Preheat your water bath to 85°C
- Place the asparagus along with the butter and chopped fresh tarragon into a vac pac and close.
- Cook for 15 minutes before cooling in iced water.
- Once cool, thinly cut the asparagus into batons.
- Finish with a drizzle of olive oil, drop of lemon juice and a dusting of Maldon sea salt and freshly ground black pepper.
- 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
- Pre heat your water bath to 64°C.
- Cook the eggs, complete with shell in the water bath for 80 minutes.
- The eggs can then be dropped into iced water to cool and refrigerated for up to 48 hours or immediately fried.
- To rewarm the eggs, heat the water bath to 60°C and cook for 15 minutes.
- Once cooked, heat a frying pan with a drizzle of oil and drop the hot poached egg in.
- Cook for 30 seconds on just one side then serve.
Croutons
Method
- Cut up slices of good quality white bread into croutons shaped pieces.
- Heat a good drizzle of olive oil and garlic clove in a frying pan and gently fry the bread until golden.
- Roughen the croutons slightly and sprinkle with sea salt.
Smoked Balsamic Vinegar
Method
- Mix the gum into the balsamic vinegar by using a hand blender.
- Transfer the balsamic into a bowl and cover with cling film.
- With your smoking gun and oak smoking chips, smoke the balsamic.
- Once completed, refrigerate in a squeezable bottle until required.