Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita

Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita
Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita

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.

Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita

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.

Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita

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.

If want to use a stove top method for soft boiled eggs, the Egg Farmers of Canada have a great recipe on their site found here.

Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita

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.

Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita - close up of harissa

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.

Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita

Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita

Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita - close up of pita

 

Ingredients

Eggs, as many as you want
Harissa powder (one pinch per egg)
Pita

 

Method

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

Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita
Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita

**Props used in this post include, antique egg cup, egg spoon and Royal Albert China teacup, from Southworks Antiques, egg crate, sugar bowl and napkin from Anthropologie, and Bodum French Press.**