Sous Vide Onsen Eggs with Savory Oatmeal
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 ov ...
Ingredients for 4
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)
Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC
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
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.
After 45 minutes transfer the cooked eggs to the ice bath and leave in the bath for 1-2 minutes.
To serve, add hot oats in a bowl and top with 2 onsen sous vide eggs, Cheddar cheese, green onion and grated ginger.