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Sous Vide 13 Minute Egg on Wilted Spinach Salad

The 13 minute egg is one of the most popular ways to cook eggs because it's easy, fast, and the results are really great. I first heard of the 13 minute eggs from Ideas in Food but many other chefs use this technique as well. The timing in this recipe is critical because of the high heat, it's one of the rare sous vide recipes where you are not trying to bring the food up to the temperature of the water bath. The high temperature cooks the whites of the egg much more than the yolks, leaving a runny yolk with a firmer white.

13 minute egg spinach salad

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide 13 minute egg on wilted spinach salad recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide 13 Minute Egg on Wilted Spinach Salad

  • Published: July 24, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 2 Hours
  • Cooks: 167°F (75°C) for 13 minutes
  • Serves: 4

Sous Vide 13 Minute Egg on Wilted Spinach Salad Ingredients

For the Eggs

4 Eggs

For the Wilted Spinach Salad

8 cups baby spinach
4 strips bacon, cut into batons
2 shallots, diced
4 garlic cloves, minced
3 tablespoons lemon juice

To Assemble

Basil, minced
Parmesan cheese for grating
Lemon quarters

Sous Vide 13 Minute Egg on Wilted Spinach Salad Instructions

For the Eggs

15 to 20 minutes before serving

Preheat a water bath to 167°F (75°C).

Gently place the eggs in the water bath and let cook for 13 minutes. Once cooked, remove from the water bath and set aside.

For the Wilted Spinach Salad

At least 30 to 40 minutes before serving

Place the spinach in a bowl and set aside.

Heat the bacon over medium heat until the fat has rendered and the bacon is crispy, 15 to 20 minutes. Remove and discard all but about 1 tablespoon of the bacon fat. Add the shallots and garlic, cook until the shallots turn translucent, 3 to 5 minutes. Stir in the lemon juice then pour the mixture over the spinach and toss well to combine. Salt and pepper to taste.

To Assemble

Place some spinach in a bowl, leaving an indentation at the top to hold the egg. Crack a 13 minute egg over the top of the spinach, sprinkle with the basil, then grate the parmesan cheese on top. Squeeze some lemon juice over the dish then serve.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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Sous Vide 13 Minute Egg on Wilted Spinach Salad

PT120M Ingredients: 4 Eggs 8 cups baby spinach 4 strips bacon cut into batons 2 shallots diced 4 garlic cloves minced 3 tablespoons lemon juice To Assemble Basil minced Parmesan cheese for grating Lemon quarters