Come meet my new friend Sous Vide Supreme! Ever since I got it in early December I have been experimenting and trying out dishes that I had difficulties making without this super machine that can keep temperature to 0.5 degrees (Celcius) accuracy.
I have been trying to cook a few things with this new kitchen yoy but particularly here's a simple dish I made over the new year for a vegetarian friend of mine - hearty lentils combined with fresh mushrooms that I got from the farmer's market, and eggs cooked at 63-degrees sound like a perfect winter appetizer dish to me in this occasion.
63-degree eggs with puy lentils and mushrooms
Ingredients: (Served 4)
- 4 Eggs - get the best you can since the flavors of the eggs made all the difference. I used the Japanese eggs from Hiroshima.
- 3/4 cup of puy lentils (the brown type)
- 500g of fresh mushrooms (can use anything from portabella, button mushrooms, Japanese hon-shimeji, or better yet, a mixture! I found these beautiful local brown mushrooms at the Farmer's Market the day before I made the dish, so that's what I used. Cheaper and easily beat any packaged ones you found in the supermarket)
- Handful of dried porcini mushrooms, soaked in warm water for 20 minutes before use (optional)
- 2 slices of bread, toasted with butter
- Shaved parmesan cheese
- Vegetable broth (optional)
- Salt, pepper, olive oil
- If your eggs are stored in refrigerator, leave them out for at least a couple hours so it's back to room temperature before you start cooking.
- Fill the Sous Vide Supreme with water and set the temperature to be 63-63.5C.
- Put the eggs in the machine. The eggs should be cooked for at least 30 minutes after the water bath reaches the pre-set temperature. (I did mine for 75 minutes)
- In case you don't have a SVS machine, you can use your regular pot to make the water bath and use your thermometer to make sure the water stays at 63C for at least 30 minutes - it's more time-consuming, but it wouldn't make a big difference in terms of results
- Rince the puy lentils in running water. Place them in a pot with water (or vegetable broth, if you wish).
- Bring the water to the boil, turn down the heat and let it simmer for 30-40 minutes. Drain the water and season with salt. Cover with cling wrap and set aside.
- Meanwhile, brush clean the fresh mushrooms and combine with the porcini mushrooms. Dice them into small pieces. (I only uses the dried porcini to enhance the overall flavors - it's optional)
- Heat olive oil in a large frying pan, add mushrooms, salt and pepper and cook over medium heat for 15 minutes, until they are tender. Stir often so they won't burn.
- Break the toasted bread into small croutons and set aside.
The dish should be eaten with a spoon by breaking the egg and mix everything together. Lentils and mushrooms brought an earthy touch and unique "rustic" flavors to this dish; the egg yolks glue everything together, and the crunchiness of the croutons gave this dish some textures.
(In case you ask, I got my Sous Vide Supreme machine from a local distributor - google "Sous Vide Supreme Hong Kong" and you should find their contact. Alternatively for 220V model you can get it cheaper from UK, Australia or Singapore - I am just too lazy to arrange overseas delivery. The one I used is the smaller demi model - if space's no concern, get the bigger one)