<p>Credit to accompany below recipe + image (with book cover): Courtesy of The Complete Sous Vide Cookbook by Chris McDonald © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.</p><p>Image credit: Per Kristiansen</p><p>Perfect Poached Egg This is a great way to get ahead of Sunday brunch for a crowd. The egg cooks for a relatively short time, which sets the thick white but leaves the yolk quite runny. Aki Kamozawa and H. Alexander Talbot first wrote about this now widely publicized method in Ideas in Food. These eggs are also perfect for garnishing a bowl of ramen.</p><p>Can Be Scaled Up Tip</p><p>This egg is not pasteurized. If you have safety concerns about raw egg, start with eggs that you have previously pasteurized (opposite).</p><p> Preheat hot water bath to 167°F (75°C)</p><p>1 egg 1</p><p>1. Immerse egg in preheated hot water bath and cook for 13 minutes. Using a slotted spoon, remove from water bath. 2. Crack the egg as you would a raw egg, into a warm bowl. With a tablespoon, lift egg out of bowl, leaving any remnants of thin white behind. Serve immediately.</p><p>Variations Poached Quail Egg: Preheat hot water bath to 146.3°F (63.5°C) and immerse egg for 15 minutes. Serve immediately or chill in an ice bath for at least 5 minutes before transferring to the refrigerator. Because the shell of a quail egg can be quite tough and leathery, open it by placing the egg on a folded kitchen towel and giving it a light rap with the sharp edge of a knife. There will be very little egg white left on the yolk. Poached Duck Egg: Preheat hot water bath to 150°F (65.6°C) and immerse egg for 30 minutes. Serve immediately or chill in an ice bath for at least 10 minutes before transferring to the refrigerator.</p><p>Martine Quibell, Publicity Manager, Robert Rose Inc. www.robertrose.ca 120 Eglinton Avenue East, Suite 800, Toronto, ON M4P 1E2 416-322-6552 x 3133 / [email protected]</p>