Sous Vide Egg

2 minutes, 22 seconds Read

Chef: Christina Wylie, Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Sous vide egg with avocado, spinach and Parmesan on an English muffin. This recipe’s also fantastic if you add some smoked salmon, ham or bacon. Note: The cooking time for this recipe is very precise. If your sous vide cooker only has time increments of 10 and 15 minutes, set it for 15 minutes and wait until the timer reaches 13 minutes before putting the egg in the water bath. To cook eggs in advance, transfer the cooked eggs from the water bath immediately into an ice bath. Let cool to room temperature in the ice bath, and transfer to the refrigerator. To reheat, place eggs

Ingredients for 1

  • 1 large egg, cold
  • 1/2 English muffin
  • 1/4 avocado, pitted and thinly sliced
  • 1/4 cup baby spinach
  • 1 teaspoon grated Parmesan
  • Kosher salt and freshly ground black pepper

Step 1
Preheat the BioloMix Sous vide Cooker to 167ºF (75ºC).

Step 2
Using a slotted spoon, gently place the egg in the water bath. Set the timer for 13 minutes.

Step 3
Meanwhile, toast the English muffin. Top the toasted muffin with avocado and spinach. Place on a serving plate.

Finishing Steps
Step 0
When the timer goes off, carefully remove the egg from the water bath. Using a pairing knife, crack the shell. Slide the egg out of its shell on top of the spinach. Be warned, the egg is a slippery little bugger!

Step 1
Sprinkle Parmesan over the egg and season with salt and pepper. Serve.

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#SousVide #KitchenTech #GourmetCooking #FoodieLife #CookingGoals #HomeCooking #Foodie #KitchenHacks

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