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.
Sous Vide 13 Minute Egg on Wilted Spinach Salad Ingredients
8 cups baby spinach
4 strips bacon, cut into batons
2 shallots, diced
4 garlic cloves, minced
3 tablespoons lemon juice
Parmesan cheese for grating
Sous Vide 13 Minute Egg on Wilted Spinach Salad Instructions
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.
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.
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.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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