Suzie Veed – welcome to the house

I’ve just had my first 64° egg.  Closely followed by my second.  They won’t be my last.

I love a runny egg, but the texture and flavour of a perfect poached/soft boiled egg with a touch of ground white pepper and sea salt takes some beating.

Having received a sous vide (Anova) as a birthday present from some of the family, I finally returned with it from a UK trip and tried it out.

Searching for a pan deep enough to take the sous vide (immersion cooker), I grabbed 2 large eggs and set to.

The sous vide circulates the water around the container and heats it to the required temperature, in this case 64°C (ignore the photo).  It took about 10 minutes to get to this stage, when the app on my phone beeped and told me it was ready.

I carefully placed the 2 eggs in the water and started the timer on the app.  45 minutes – time to watch an episode of Britain’s Best Home Cook.

45 minutes later the app beeps and I head through to the kitchen to turn off the sous vide and remove the eggs from the water.

Cracking one open, it spills out onto the plate like a perfectly poached egg.  A dash of seasoning and a taste … oh my chef!  Fantastic.

Add some marmite soldiers with this and breakfast is sorted for the next 10 years.  I just need someone to get up and cook them for me!  It’s rumoured that they can be stored in the fridge once cooked, but I’ll have to report on that to see if the yolk remains with that perfect texture.

As well as the sous vide, I also receeved a pressure cooker/smoker, vacuum sealer, whipping siphon and molecular gastronomy kit for my birthday, so I’ll probably be posting more often now.