Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita
I love a soft boiled egg. Its perfectly dippable custard-like centre and delicate shell make it an ideally prepackaged breakfast. There is something so elegant about them too. Like, every ‘Lady’s’ breakfast tray on Downton Abbey isn’t complete unless it has a boiled soft boiled egg and a crisply ironed copy of The Sketch on it.
As good as a soft boiled egg can be, they can be equally as hard to master. I tend to be left with an egg that is either runny and un-set, or hard and un-dippable. Rarely do I get that warm, gooey, dippy centre, perfect for toast. That is, until I discovered the sous vide method.
All right, all right. I know not everyone has a home sous vide or the patience to wait 55 minutes for a perfectly custard-like centre. But if you do happen to have the equipment and the patience I urge you to try this method. It's great for a group brunch or breakfast as you can cook as many as 12 eggs at a time, and while they cook, you have time to prep other brekkie goodies.
I love eggs with chili powder. I usually sprinkle it on a sunny-side-up egg. Its warm spice helps to take the place of salt, so its one trick to de-sodium your breakfast.
In this recipe, I have used harissa, a North African spice blend combining chili peppers, Serrano peppers, coriander, garlic and a number of other herbs and spices. Typically sold as a paste, the powdered version can be found at most grocers with a good spice section. I got mine at Whole Foods. It is a bit spicier than chili powder, but the blend of garlic and herbs give it a deep and smoky flavour.
Instead of toast soldiers, typically served with a soft boiled egg, I’ve substituted whole wheat grilled pita soldiers instead, which further emphasizes the smoky aspects of this dish.
Eggs, as many as you want
Harissa powder (one pinch per egg)
Set sous vide to 63.5C
Once temperature is reached place eggs in the water bath and cook for 55 minutes
Meanwhile heat an indoor grill pan to medium heat and grill pitas on both sides
Cut into soldiers
Once eggs have finished cooking, remove from sous vide and let rest for 5 minutes
Carefully cut the top off of each egg and sprinkle with a pinch of harissa spice
Enjoy with grilled pita soldiers