Simply put, sous vide is a cooking method where food is placed in a vacuum-sealed plastic bag and cooked in warm water over a long period. It results in an even texture and doneness you just can’t get from any other method.
1015 per serving
- plastic wrap
- 1 tablespoons butter, melted, or use olive oil
- 1 teaspoons tarragon, chopped, or use your favorite herb
- 1 teaspoons kosher salt
- 1 teaspoons black pepper, ground
- 2 eggs
- kitchen twine
- buttered toast
Put a 10×10 piece of plastic wrap on a work surface. Brush a 4-inch circle in the center of the plastic with butter or oil. Transfer to a small bowl so that the plastic touches the bottom of the bowl and the remainder of the plastic hangs over the rim. Sprinkle tarragon, salt and pepper into the plastic-lined bowl, then crack an egg into the bowl. Squeeze out air and tie tightly with twine. Repeat with the second egg.
Fill a small saucepan with water. Using a thermometer to monitor, heat the water to 148°F. Immerse the egg parcel in the water and cook for 55 minutes at 148°F. If the water gets too hot, add a few ice cubes.
Remove from heat, unwrap carefully and serve on buttered toast.