I loath pealing soft cooked eggs and not wanting to wait for sous vide eggs for breakfast I tried a new method. I know I did not use the Anova but it was close to sous vide.
First I browned some butter in a small frying pan. I then got out the plastic wrap and made 2 squares on the counter. I painted the squares with the browned butter and added salt, freshly ground black pepper and some chopped up chives I picked fresh. I picked up the square and put it in a small ramekin and broke a fresh egg into it. I then used a twist tie to seal up the package. I repeated the process for the next egg. I then placed the sealed pouches in gently boiling water for 3 minutes 30 seconds. During the last minute i made a piece of toast. When the timer went off I retrieved the pouches and removed the ties and rolled the perfectly cooked eggs onto my toast and enjoyed a light breakfast. I repeated the process for my wife’s eggs.
This was the best of both worlds; no straining out loose egg whites you get from the traditional methods and it only took minutes. The browned butter added a nice flavor to the dish. I think next time I will need to cook a couple strips of bacon to go with it.
