Sous Vide Ramen Eggs Recipes

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SOUS VIDE RAMEN EGGS



Sous Vide Ramen Eggs image

Preparing these eggs in batches would make the process really worth it. Keep them in the fridge for a quick snack or as an excellent side dish.

Provided by Food For Net

Categories     Side Dish

Time 9h20m

Number Of Ingredients 4

4-6 Pieces Eggs
2 Tablespoons Soy Sauce
2 Tablespoons Mirin
1/4 Cup Water

Steps:

  • Boil the eggs in a pot for 4 minutes.
  • Submerge the eggs in an ice bath.
  • Let the eggs cook for 45 minutes at 147F.
  • Submerge again in an ice bath.
  • Peel and marinate the eggs overnight in a mixture of soy sauce, mirin, and water.

SOUS VIDE EGG BITES



Sous Vide Egg Bites image

These egg bites are similar to the famous coffee shop egg bites, but are customizable with your favorite ingredients and are double the size! Feel free to eat them plain, they are just as tasty!

Provided by France C

Categories     Breakfast and Brunch     Eggs

Time 1h10m

Yield 6

Number Of Ingredients 6

6 large eggs
½ cup cottage cheese
2 tablespoons heavy cream
½ teaspoon salt
6 (4-ounce) mason jars
cooking spray

Steps:

  • Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's directions.
  • Combine eggs, cottage cheese, heavy cream, and salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
  • Spray mason jars with cooking spray. Divide egg mixture between each jar. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
  • Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

Nutrition Facts : Calories 108.3 calories, Carbohydrate 1 g, Cholesterol 195.6 mg, Fat 7.7 g, Protein 8.7 g, SaturatedFat 3.2 g, Sodium 341.6 mg, Sugar 0.4 g

SOUS VIDE "POACHED" EGGS



Sous Vide

Poached eggs are normally cooked directly in simmering water, but that can be tricky and lead to rubbery, messy eggs. I have tried different variations of times and temps, and this is the method I find produces a perfectly set white with a runny yolk. Use a kitchen timer for precise results, not the timer on your immersion cooker. Fresh eggs have tighter whites and produce the best results.

Provided by France C

Categories     Breakfast and Brunch     Eggs

Time 21m

Yield 4

Number Of Ingredients 2

4 large cold eggs
salt and ground black pepper to taste

Steps:

  • Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions.
  • Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.
  • Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or over toast. Season with salt and pepper.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 108.8 mg, Sugar 0.4 g

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