Try it at home!

HK Magazine - - DINING -

Don’t have a wa­ter bath at home? You can still ex­per­i­ment with a sous vide-style egg. All you need is a large stock pot and a ther­mome­ter.

1. Heat wa­ter in a stock­pot un­til an in­stant-read

ther­mome­ter reads 62-64 de­grees Cel­sius.

2. Care­fully add eggs and cook for 45 min­utes, keep­ing the

tem­per­a­ture con­stant.

3. Re­move egg, crack in half, and slide onto a warm plate.

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