Poached Egg (Sous-Vide)

Looking at many of the food blogs lately, it looks like the sous-vide cooking method thingamagigido has really taken on. Simply put, the method involves sealing raw ingredients in an airtight plastic bag and cooking them in a hot water bath for a long time. Well it's a lot more complicated than that, and honestly, as I was really hungry this morning, so I didn't worry about keeping the water temperature low, etc. But neither did the Chow Tips chef whose name I've forgotten, so it's all good.

The end result? A simply but creamy succulent poached egg, served with grapes and feta, all perfect for a lazy Saturday morning! Could've added a sprinkling of paprika, coriander or parsley leaves on top just to give it a prettier colour, but maybe next time.

Ease of Cooking Yummy Factor Apprx. Cost
HK$9 (US$1)
Ingredients (Serves 2)
  • 2 eggs
  • Grape-seed (or other) oil
  • Salt and Pepper
  • Coriander or parsley leaves, finely chopped (optional)
  • Paprika (optional)
  • Water
  1. Lightly boil some water in a small pot.
  2. As it is boiling, brush the oil on a sheet of plastic cling wrap. Loosely set it on top of a bowl or cup.
  3. Add salt, pepper, paprika, herbs, or whatever seasoning you would like to infuse with the eggs. I just used salt and pepper.
  4. Crack one egg into the plastic. Pick up the corners of the clingfilm and tie the bundle tightly with string.
  5. Place the bundle into boiling water for three minutes or so depending on how loose you like your eggs.
  6. Open up the string, and pop the egg on a piece of toast and you're done! Repeat with the second egg. Cheap quick yummyness all guaranteed.

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