Poached Eggs

Sous Vide Poached Colorado Trout

Recipe adapted from How to Cook Everything by Mark Bittman

 

Makes: 4 Servings

Ingredients
1 pound trout filets
1 lemon, peel only
1 sprig dill 
2 teaspoons extra virgin olive oil

Method

1. Check trout filets for any scales or small bones. 

2. Season lightly with salt and pepper. 

3. Place trout in the sous vide pouch with the lemon peel and dill. 

4. Add pouch to the sous vide bath at 147 degrees for 20-30 minutes depending on thickness. 

5. Remove pouch from the bath and allow to rest briefly. Remove the fish from the pouch while still warm. Flake gently and serve.

Sous Vide Poached Eggs

Recipe adapted from How to Cook Everything by Mark Bittman

 

Makes: 6 Servings 

Ingredients
6 large eggs 
2 teaspoons flake salt, to serve
2 cracked black pepper, for serving

Method

1. Preheat built-In sous vide bath to 147 (or desired temp for your perfect egg). Place eggs in the sous vide bath and cook for about one hour. The eggs can remain in the bath for up to 3 hours maximum. 

2. Crack eggs one at a time into a bowl and carefully move to another bowl with a spoon discarding of the excess watery white that remains in the first bowl. Serve immediately.

3. Alternately eggs can be chilled in the shell. Chill them in ice water or cold running water and reserve for later use. Eggs can kept refrigerated for up to a week and reheated in the sous vide bath at 140 degrees for 30 minutes prior to serving. 

 

Tips:
147 degrees will produce a poached egg with a very soft white and runny yolk. If you prefer a harder, more thoroughly cooked egg, you can experiment going up a few degrees each time until you find the temperature that is perfect for you.