Sous Vide Onsen Eggs with Savory Oatmeal

Perfectly cooked Sous Vide Onsen eggs with a savory oatmeal courtesy of Chef Kitty Ditpare.

Author

Kitty Ditpare

Growing up in a family restaurant business in Bangkok, Thailand, food was always an important part of my daily life. Everyone in my family had an integral part to play in the kitchen. I fondly remember the fun times cooking with my parents and my brothers. We laughed over our day and my parents told us about our ancestors while we prepared the meal. My happiness revolves around cooking and great meals. I knew that one day I would start my own food business. When I found myself in the Bay Area, I knew I had found my home. San Francisco’s dynamic and open culture inspires me to create my own unique culinary experience to share with people. I want to add my own stamp to my food inspired by my family’s recipes and travels. TacoThai is a creation of passion for home cooked Thai food with global inspiration. Working with La Cocina has been a blessing for me. La Cocina’s staff are my biggest supporters to facilitate me in operating my business. I am forever grateful to be part of this community.

Prep Time: 00:00

Recipe Time: 00:45

Temperature : 145F / 62.8C

Ingredients

• 8 eggs
• 2 cups Old Fashioned Oats
• 2 cups water
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped green onion
• 1 tablespoon grated ginger (optional)
• 1/2 cup shredded Cheddar cheese (optional)

Directions

1. Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC
2. Once the water bath temperature reaches 145F/63C, gently lower the refrigerated eggs into the water using a slotted spoon and cook for 45 minutes.

Finishing Steps and Assembly

1. Once the eggs are almost finished cooking, heat water, 1 cup of milk and oats in a medium saucepan over medium heat. Add salt to the oats. Cook the oats, stirring occasionally, for 5 minutes or until the oats are creamy and the consistency you like. Add the remaining milk and stir for another 2 minutes. Remove from heat.
2. After 45 minutes transfer the cooked eggs to the ice bath and leave in the bath for 1-2 minutes.
3. To serve, add hot oats in a bowl and top with 2 onsen sous vide eggs, Cheddar cheese, green onion and grated ginger.