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Sous Vide - Rosemary Leg of Lamb with Roasted Root Vegetables
Sous Vide - Avocado Toast with Poached Egg
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Poached eggs can be difficult to make with sous vide, and many people actually prefer the traditional method, but for those adventurous people out there, here’s how it’s done. For best results it is a two-step process. The eggs are first boiled, in their shells, for a minute or two to set the outside of the egg white. Then they are sous vided at a much lower temperature to cook the eggs through to the middle while still keeping them creamy. I like to cook them at 145°F but you can go a few degrees higher or lower, depending on the consistency you prefer for egg yolks.
Ingredients
FOR THE EGGS
FOR THE AVOCADO SPREAD
TO ASSEMBLE
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Instructions
For the Eggs
- Preheat a water bath to
145°F . Bring a pot of water to a boil on the stovetop. Prepare an ice bath with half ice and half water. Gently place the eggs in the boiling water and cook for 3 minutes. - Remove from the boiling water and place in the ice bath for 1 to 2 minutes, then transfer to the water bath. Let the eggs cook for 45 minutes. Once cooked, remove them from the water bath.
For the Avocado Spread
- Peel and remove the flesh from the avocado, and mash together with the olive oil. Add the lime juice, and salt and pepper to taste, until the spread is slightly tangy and well balanced.
To Assemble
- Take a slice of toasted bread and slather on some of the avocado spread. Crack a poached egg on top slather on some of the avocado spread. Crack a poached egg on top then sprinkle with the basil, fresh cracked pepper, and sea salt.
Jason Logsdon has published several cookbooks, including Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking. He runs AmazingFoodMadeEasy.com, one of the largest modernist cooking websites.)
Once a cooking technique only used in fine-dining restaurants or on cooking shows, the sous vide machine has now become affordable for home cooks. Using a vacuum-sealed bag and temperature-controlled, circulating water, it cooks food gradually to the perfect temperature. This comprehensive introduction teaches you everything you need to know about sous vide preparation, including cooking times, and provides 100 inspired recipes for meat, poultry, seafood, vegetables, and desserts that go beyond the basics.
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Whoever wrote this recipe was drunk when they did it. Also, it has nothing to do with an instant pot.
Clearly the other reviewer never heard of an Instant Pot Aura which has sous vide capabilities.