first time use of demi sous vide poached eggs

ringkingpin

The demi arrived and I figured nothing better than eggs for a shakedown cruise. 

I did six eggs at 145f for 45 minutes.  Then I cooled three down and left the other three out for poaching.  If a part of the long side from end to end, you can get the egg to slip out in whole.  They poach nearly instantly and they were killer!

caliking

its as if you live inside my brain. I have been thinking about doing some eggs first in the new demi.

 How did you poach and how did you cool? Are the remaining eggs expected to stay "loose" when you reheat them?

ringkingpin

that's funny Cali... but it is a great jump off point, right!?  I love eggs.  Those eggs were awesome!  

There is tons of info on sous vide eggs on the net and I was reading a lot of it.  

I cooked, 135 for 20 minutes.  There are two whites, the tight one and the loose one and then the yolk.  When I peeled off the side of the egg, (around a 1/4 of the shell, longitudinally) the loose white seperated itself from the tight white and the yolk.  In my pic, anything on the white that isn't perfectly smooth is probably remains of the loose yolk.  I bet you could make these look like a perfectly smooth hard egg if you were really careful.  It is a little of a pita to peel them btw.

I poached them in a simmering pan around 3" deep, just bubbling with some vinegar in it.  It took about 20 seconds to poach and serve them.  These eggs I never cooled down, the ones I didn't use I put in to an icebath and now they're in the fridge.  I read I can peel those and poach for 10 minutes and they'll be good to go.  Great for a salad or something ahead of time.  

Tonight I did some spaghetti squash and then some scallops.  I was just messing with what I had in the fridge.  I cut the skin off a half of the squash, a little garlic a little maple syrup, some salt, pepper and butter along with some herbs de provence.  Did that for 75 minutes at 160f.  Great!

With the scallops, I put in some butter, the salted scallops, some thyme twigs, a couple slivers of garlic and ginger and lemon zest.  

When packing these, I paid careful attention to press the SEAL button on the foodsaver in time before crushing the scallops.  25 minutes at 127.  I read all sorts of different times on temp and cooking so came up with those numbers based off the quality of the scallops.  I dried them off and then hit them with a torch.  I was out of propane, only mapp which is way too hot for this application.   

I took the juices from the scallops and reduced those and poured over the top.  Served with a little bit fig vinegar.

Lit

The best eggs I have ever had were scrambled eggs in the sous vide. I posted the recipe here before but if you can't find it I will post again. My wife compares the texture to a flan or custard.

Canugghead

Scallops look killer!

Scrambled and poached are on my to-do list.

I do my eggs in home brewed sous vide @ 146F for an hour.  Used to struggle with peeling and messing up the yolk and what not; now I just crack it like a raw egg, way easier! 

ringkingpin

sweet, I'll go look for it Lit, thanks!

Canugghead said:

Scallops look killer!

Scrambled and poached are on my to-do list.

I do my eggs in home brewed sous vide @ 146F for an hour.  Used to struggle with peeling and messing up the yolk and what not; now I just crack it like a raw egg, way easier! 

Thanks!

So at 146 for an hour what is the yolk like?  I'm interested in doing softer hard boiled eggs in it but obviously haven't done it yet.  I read that if you place them directly in to an icebath, it makes them easier to peel.  

Canugghead

still silky and custard like ... this was straight out of water bath and cracked over previously hot smoked salmon on Christmas morning...

Edit: this was an early experiment @ 149F for an hour, I now do them at 146F though.

Lit

How were the scallops? Have not tried them in the sous vide but I always tend to over cook seafood when its not fish on the egg. Have only had good scallops in restaurants.

caliking

Color me impressed. That meal sounds fantastic @ringkingpin. Any tips for cookign multiple items for a meal? I haven't been able to conceptualize cooking multiple items SV for the same meal yet. 

@Lit - I would love that recipe for SV scrambled eggs if you have it handy.

@Canugghead - forget the family - your house moves to the top of my list of places to go on my next vacation! You feed me and I'll build your tandoor. Deal?

ringkingpin

Lit, I'm good with NOT overcooking seafood or whatever on  a hot grill but this is different.  On a hot grill, you're always coldest in the middle of the meat.  With the sous vide, it is the same temp through the entire piece.  It's...just...different.  They were very, very tasty and you really can get very precise with this kind of cooking.

CaliKing, I'm sure you've tossed a dozen burger for ten people who want them done three or four different ways, right?  It's the same thing.  Tonight, I started with the squash at 160 for 1:10 and then pulled a couple cups off from the machine and put cold water in to bring it down to 125.  I left the squash in there while the scallops cooked.  Like Paella, stirfry, or the grill, it's all about timing!  

FYI, do you have a L, Small and Mini? Can't tell from your profile pic. If so, we have the same battery of wares.  

caliking

Good tips. With the egg, I had been bbq'ing for a few years before pulling the trigger on one, so I had some idea of what I was doing. Very different with SV - found a good deal on the Demi, so I jumped in! Now i just have to figure out how to cook with it.

And yes, that's a large, small, and mini in my avatar. I also have a bunch of other cookers stashed in various corners so that SWMBO doesn't see them all at once.