Sous Vide Soy Eggs

Ingredients for 12

• 2 pods star anise

• 20g (2 inches) ginger, unpeeled and thinly slices

• 1 scallion, roughly chopped

• 2 cups low-sodium chicken stock

• 1 cup water

• 1/2 cup Shaoxing wine

• 15g rock sugar (about a 1- by 1- by 1/2-inch piece)

• 1/3 cup Chinese light soy sauce

• 1/4 cup Chinese dark soy sauce

• 12 large eggs

Directions

• Step 1

  Toast the star anise in a dry 2 quart saucepan over medium heat until fragrant, about 2 minutes. Add the ginger and scallion and continue to toast for 1 minute.

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  Step 2

  Add the stock, water, wine, and rock sugar. Bring to a simmer, then continue to cook until the liquid has picked up the flavor of the spices, 7 to 8 minutes. Mix in the soy sauces. Remove from the heat and let cool to room temperature.

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  Step 3

  Meanwhile, in a second pot of rapidly simmering water, cook the eggs for 4 minutes. Immediately transfer the eggs to an ice bath.

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  Step 4

  Attach the Anova Precision Cooker to a vessel of water and set the temperature to 145°F (63°C). Transfer the cooled eggs to the water bath and cook for 45 minutes.

• Finishing Steps

• Step 0

  Once the timer goes off, transfer the eggs to a second ice bath and let sit until fully cooled.

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  Step 1

  Starting from the bottom fat end of the egg, very carefully peel off the shell and transfer to a large storage container.

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  Step 2

  Once all of the eggs are peeled, pour the marinade over the eggs. Cover the container with plastic wrap or lid and place in the fridge for at least 24 hours or up to 3 days before eating. If you'd like to store the eggs for a longer period of time, drain them from the marinade and store in a clean container. You can use leftover marinade to season stir-fried vegetables or freeze to reuse for another batch of eggs in the future.

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