
Sous-Vide Egg with Red Wine Sauce & Wild Mushroom Panzanella
Equipment
- Medium Saucepan
- Bowl
- Pan
- Sous Vide Immersion Circulator
- Cooking Container
Ingredients
For the Eggs
- 8 organic eggs
For the Red Wine Sauce
- 1/2 carrot chopped
- 1/2 onion chopped
- 1 celery stalk chopped
- 1 clove garlic smashed
- 1 sprig thyme
- 1 leaf bay
- 1/4 tsp black peppercorn
- 2 cups Burgundy red wine
- 1 cup veal or chicken stock
- 2 tbsp butter softened
- 1 tbsp flour
- salt and pepper to taste
For the Wild Mushroom Panzanella
- 8 oz chicken livers (optional)
- 1/2 lb assorted wild mushrooms cleaned
- drop cognac (optional)
- 1 crusty country bread
- olive oil
- good vinegar
- butter
- 1 shallot finely chopped
- 1 clove garlic finely chopped
- baby spinach leaves
- salt and pepper to taste
- parsley chopped
Instructions
For the Eggs
- Preheat water bath to 147°F. When the temperature is reached drop the whole eggs in the water and set the timer to 60 min.
- When done, remove from the water bath.
- Let the eggs rest for 2 min.
- Crack the shell and slide the eggs onto the plates.
For the Red Wine Sauce
- In a medium saucepan over medium-high heat add a little oil, the carrots, onions, celery, garlic, thyme, and bay leaf.
- Cook until the vegetables soften, about 8 minutes.
- Add the wine and bring it to a simmer.
- Cook for 2 minutes.
- Add the stock, bring to a simmer, and reduce the liquid by 2/3 or until it coats the back of a spoon.
- Meanwhile, mix the soft butter and flour in a small bowl.
- Strain the sauce, then season with salt and pepper and whisk the butter/ flour in slowly to thicken the sauce and give it a nice shiny look.
- Keep warm.
For the Wild Mushroom Panzanella
- If using chicken liver, sautee them over high heat until cooked.
- Season generously with salt and pepper and deglaze the pan with cognac.
- Chop roughly and set aside.
- Cut the bread into large croutons, toss them with melted butter, salt and pepper, and toast in a pan or oven until golden.
- Sautee the mushroom in olive oil and a touch of butter until cooked, season with salt and pepper, add the shallots and garlic until fragrant.
- Finish with parsley. Keep warm.
- Dress the baby spinach with olive oil and a little vinegar.
- Toss the mushrooms, croutons, chicken livers, vinegar and parsley in a bowl.
- Season if necessary.
- Place 2 eggs on each plate.
- Garnish with spinach, wild mushroom Panzanella, and the warm red wine sauce.