Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: smokendevo on October 29, 2014, 02:36:46 PM
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So I had to revert back to my pid controller to do the sous vide as my Dork controller crapped out on me last night.
Saw this recipe from here http://blog.sousvidesupreme.com/2011/01/deviled-eggs-sous-vide-with-lox-and-capers/
INGREDIENTS FOR THE HARD-BOILED EGGS
4 to 12 large eggs
INSTRUCTIONS
Fill and preheat the SousVide Supreme water oven to 167F/75C
Put up to 1 dozen eggs directly onto the bottom perforated grill of the water oven.
Cook for 45 minutes to 1 hour.
Remove eggs from the water oven, cool rapidly in cold water, and refrigerate until ready to use.
INGREDIENTS FOR THE STUFFING
4 sous vide hard cooked eggs
2 ounces (60 g) smoked salmon lox or Nova Scotia salmon
2 tablespoons(30 ml) mayonnaise
2 teaspoons (10 ml) Dijon mustard
1 tablespoon (15 ml) dill pickle juice
¼ teaspoon (1.25 ml) salt
¼ teaspoon (1.25 ml) black pepper
1/8 teaspoon (0.75 ml) garlic powder
1 tablespoon (15 ml) capers, drained
Paprika for garnish
INSTRUCTIONS
Cut the cooked eggs in half and remove the yolks to a bowl. Set the white halves aside.
Dice the salmon finely and set aside.
Mash the yolks with a fork and add the mayonnaise, mustard, pickle juice, and seasonings, except paprika.
Fold in the capers and salmon to the egg yolk mixture.
Fill each egg half with a scoop of the yolk mixture. Sprinkle with paprika to each egg half for color.
And since I still had smoked Lox and had the Spicy Garlic Aioli that I made up the other day I decided to give it a whirl. The hardest part was peeling the hard boiled eggs. No matter what I try I have a hard tim getting the shell off.
Anyways this is how they turned out. Not to bad for a first attempt.
(https://lh5.googleusercontent.com/hwjJNEk0Zb9YS03eycNoTLMtxdI9NHglHxytBWg3lvM=w702-h465-no)
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Looks Delicious!
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Lookin' good!! I'll have to add this to my ever-growing of food to try.
Art
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Nice looking "eggs."
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The deviled eggs look great!
Sorry to hear your DSV stopped working...
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LOL ya it figures. If something is going to break you can bet it will happen to me. If it was not for bad luck I would not have any luck at all.
Sent from my I-Phone
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And since I still had smoked Lox and had the Spicy Garlic Aioli that I made up the other day I decided to give it a whirl. The hardest part was peeling the hard boiled eggs. No matter what I try I have a hard tim getting the shell off.
Anyways this is how they turned out. Not to bad for a first attempt.
(https://lh5.googleusercontent.com/hwjJNEk0Zb9YS03eycNoTLMtxdI9NHglHxytBWg3lvM=w702-h465-no)
Not sure if it would help with the SV style, but for what it's worth, when I boil eggs, I add 1-2 tablespoons of baking soda to the water that we boil them in. That helps a lot with getting the shells off more smoothly.
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Oh, and those look delicious, by the way!!!! :P Never done lox with deviled eggs, sounds amazing!
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Your eggs turned out fantastic.
Try this next time you hard boil eggs. Use a double boiler and steam them. Then into a cold water bath and peel when then cool down. Works well.
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Looks great, got it bookmarked.
But I don't understand why the egg cooking is considered "sous vide" vs just hardboiling eggs.
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Looks great, got it bookmarked.
But I don't understand why the egg cooking is considered "sous vide" vs just hardboiling eggs.
The water in this recipe never exceeds 167F, hence the water never reaches the boiling point so they can't be considered "hard boiled". Hard boiled eggs take a matter of minutes. Sous Vide eggs take an hour.
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Looks great, got it bookmarked.
But I don't understand why the egg cooking is considered "sous vide" vs just hardboiling eggs.
The water in this recipe never exceeds 167F, hence the water never reaches the boiling point so they can't be considered "hard boiled". Hard boiled eggs take a matter of minutes. Sous Vide eggs take an hour.
The way we have always cooked before is now updated! :D
Really - the difference is how long at what temp. When we boil - yes, eggs cook in minutes. When you cook at a lower controlled temperature - for MUCH longer you can reach the same level of "doneness". It is all about understanding that a quantity of heat energy must be impressed into the object you are cooking. Either at a hotter temp, for a short period - or at a lower temp for a much longer amount of time. The semantics of verbage should not skew the results. Which look fantastic Kat!
Granted, - they will not be "over-cooked" grey colored yolks with sous-vide.... ;) 8)
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Looks great, got it bookmarked.
But I don't understand why the egg cooking is considered "sous vide" vs just hardboiling eggs.
The water in this recipe never exceeds 167F, hence the water never reaches the boiling point so they can't be considered "hard boiled". Hard boiled eggs take a matter of minutes. Sous Vide eggs take an hour.
Ok - thanks
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Great looking eggs, nicely done. ;)
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Looks great, got it bookmarked.
But I don't understand why the egg cooking is considered "sous vide" vs just hardboiling eggs.
The water in this recipe never exceeds 167F, hence the water never reaches the boiling point so they can't be considered "hard boiled". Hard boiled eggs take a matter of minutes. Sous Vide eggs take an hour.
In addition to what Tim said, remember "Hard Boiled" is really just a term. They're also know as "Hard Cooked" eggs. Just like "Soft Boiled" are also called "3 Minute" eggs.
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Perfect eggs are hard to make sometimes, especially if you have to play the guessing game with Sous Vide. Here is a handy-dandy guide to Sous Vide your perfect egg!
(http://www.seriouseats.com/images/2013/10/20131004-sous-vide-101-egg-chorizo-corn-crouton-temperature-primary.jpg)
http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html (http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html)