Eggs

Click the photo for my poached eggs recipe.

Here’s the thing. I LOVE eggs. These little guys have been close to my heart for some time - I even started a food stall called The Little Yolk which exclusively sold duck egg brunches. So, when I got a sous vide it was all I wanted to try.

To my dismay, I was sorely disappointed with my first attempt - they were these slimy eyeballs of goo and not at all what I had in mind for brunch. For some reason chefs and bloggers alike were content with the exterior of their poached eggs to be the consistency of runny snot. I was very discouraged and found myself doubting those perfect instagram shots of plump poached eggs with silky, oozing yolks.

The ONLY type of poached egg that goes in my Eggs Benedict has a firm, set white & a runny yolk. And I achieve this Holy Grail in 3 steps: 1. Sous Vide for 45 mins 2. Crack into a Bowl 3. Poach for 1 min.

Yep, this might sound convoluted for something that usually takes like 4 mins but this method is really excellent if you’re doing brunch for a large group. Do Step 1. & 2. up to two days before, keep the eggs in the fridge and then when you’re ready to serve do Step 3. This takes the pressure off immensely - have you ever tried poaching more than 4 eggs at once? Its a shambles. All different shapes, some yolk breakages and a messy pan to contend with. AND, worst of all, a total lack of consistency.

Click the photo for my poached eggs recipe.