Ingredients
Muffins
- Eggs
- English Muffins
- Butter
- Smoked Ham
Red Wine Shallot Demi-Glace
- 1 Cup Red Wine
- 1-2 Tablespoons Minced Shallots
- 1 Cup Demi-Glace
- 1/2 Stick Butter
Instructions
Sous Vide Poached Eggs
- Cook eggs for 45 minutes at143F.
- Submerge in an ice bath for about 5 minutes.
- Crack each egg by tapping the wide end lightly with a spoon.
- You may further set the egg whites by poaching in water for an additional minute.
Red Wine Shallot Demi-Glace
- Reduce red wine and shallots in a small stockpot.
- Whisk in demi-glace.
- Whisk in cold butter nuggets.
Assemble the sandwiches
- Toast muffin slices in butter.
- Fill muffin with smoked ham then top with poached egg.
- Ladle demi-glace over the muffins.
Picture-perfect poached eggs every time – perfectly intact and soft whites with a silky and runny yolk! With sous vide doing all the work for you, you'll never go wrong with poaching eggs again.
Pre-heat the water bath to 143F and set the cooking time to 45 minutes.
Carefully lower the eggs into the pot. Yes, the eggs are kept in their shells. This means none of the whites go floating all around to waste inside the pot which is unavoidable with conventional poaching. Excited for sous vide eggs yet? If you don't have your circulator yet, be sure and check out my post about the best immersion circulators.
It's pretty cheap to do this in your own home, since you can pick one up for about a hundred dollars. A Sous Vide Supreme device costs about $1,000, so that's a huge difference in price for cooking sous vide at home.
While the eggs cook, start working on the sauce. Begin with a reduction of red wine and shallots. Simmer and bring it down to an approximate volume of less than a quarter of a cup to intensify those flavors.
Whisk in the demi-glace. A demi-glace is a reduced brown beef stock. But since that'll be too tedious to prepare from scratch, we'll be using commercially prepared demi-glace powder diluted in a bit of water instead. You can find demi-glace powder in the food service section of most supermarkets. A tablespoon of powder would thicken up a cup of sauce perfectly.
This sauce goes traditionally with eggs St. Denise. You can, of course, modify it however you wish. Add in mushrooms, cream, pink peppercorns. . . whatever you can imagine. The dish just won't be called the same though.
Adjust the sauce with some salt and pepper if needed. The demi-glace powder will be seasoned enough though so you may just have to add in pepper.
Finally, refine the sauce by whisking in some cold butter nuggets. This should slightly emulsify the sauce and give it a good sheen, on top enriching the flavors.
When the eggs are done, transfer them immediately to an ice bath to stop them from cooking any further.
Here's another good thing with this method of poaching. Since the eggs still have their shells intact, you may store them and peel just before serving.
To peel, tap the wide end of each egg with the back of a spoon. Peel just enough shell off for the eggs to slide out.
The eggs are already perfect at this point.
You may also finish the eggs with another minute of poaching to firm up the whites a bit more.
Butter and toast the english muffins lightly.
Assemble the sandwiches. Add some slices of ham, ladle on some of the red wine-shallot sauce, and top with that perfectly poached egg. That runny yolk should serve as another layer of rich sauce to go with your sandwich.
Too much time and fuss for a simple poached egg you might say. Honestly, I find this way much easier than poaching the conventional way.
And of course, who doesn't love perfection?
Ingredients
Muffins
- Eggs
- English Muffins
- Butter
- Smoked Ham
Red Wine Shallot Demi-Glace
- 1 Cup Red Wine
- 1-2 Tablespoons Minced Shallots
- 1 Cup Demi-Glace
- 1/2 Stick Butter
Instructions
Sous Vide Poached Eggs
- Cook eggs for 45 minutes at143F.
- Submerge in an ice bath for about 5 minutes.
- Crack each egg by tapping the wide end lightly with a spoon.
- You may further set the egg whites by poaching in water for an additional minute.
Red Wine Shallot Demi-Glace
- Reduce red wine and shallots in a small stockpot.
- Whisk in demi-glace.
- Whisk in cold butter nuggets.
Assemble the sandwiches
- Toast muffin slices in butter.
- Fill muffin with smoked ham then top with poached egg.
- Ladle demi-glace over the muffins.
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