Sous Vide: Eggs

63ºC, 45min.
Use the freshest eggs you can get for the best results.
Dunk the eggs in cold water right after removing them from the water bath.
Serve immediately.

The soft boiled egg is a quintessential element of the traditional Singaporean kaya toast breakfast. Most Singaporeans would be familiar with the perfectly cooked eggs served by Ya Kun, and in recent years, Toast Box. Most places are able to serve up decent soft boiled eggs, but it is just hard to get it done right at home. Try sous vide, and you'll be able to make the perfect eggs at home every time.

My earliest experiment with sous vide was with eggs, but without the fancy circulator I have now. I used the stove top method, turning the gas on and off to keep the water at 63ºC and keeping the temperature in check with a thermometer. I had good results with that, and sort of perfected the method for stove top sous vide eggs. It took a little more effort and I could not really walk away for long periods of time. Now, with the Anova circulator, I can get the same results while I snooze in bed for another 45min while my breakfast cooks in the water bath. 

The concept of sous vide may sound intimidating, but it is actually incredibly simple and you'll get amazing results from it. There are plenty of recipes out there for sous vide <INSERT ANY FOOD>, and most are easy to follow and you will be able to get it right on the first try. 

The sous vide circulator might be pricey and hard to find, especially here in Singapore, but it is a good investment if you're serious about cooking. It is possibly the best piece of equipment that I have now, and has changed the way I cook and experiment with food. 

It will not be long before I consider getting a second Anova. One is not enough :)