Sous vide asparagus with poached eggs (TM5)

Sous vide asparagus with poached eggs (TM5)

4.5 10 rating

Prep. 15 min

Total 1 h 5 min

4 portions

Ingredients

asparagus spears peeled and trimmed (max. 12 cm length - see Tips)
300 g
olive oil
2 tsp
garlic cloves crushed
2
water to fully submerge bags (not higher than the 2L maximum fill level)
lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
30 g
whole egg
4
salt to season
ground black pepper to season

Difficulty

medium

Nutrition per 1 portion

Sodium 125.7 mg

Protein 9.3 g

Calories 468.5 kJ / 111.6 kcal

Fat 7.4 g

Fibre 1.9 g

Saturated Fat 1.7 g

Carbohydrates 1.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Sous vide (TM5) with blade cover 6 Recipes
Australia and New Zealand

You might also like...

Chilli mussels with thyme and tomatoes

Chilli mussels with thyme and tomatoes

40 min

Sous-vide rare beef steak with béarnaise sauce

Sous-vide rare beef steak with béarnaise sauce

2 h 20 min

Mussels in turmeric and ginger broth

Mussels in turmeric and ginger broth

20 min

Steamed rice balls with spicy lime dipping sauce

Steamed rice balls with spicy lime dipping sauce

1 h 10 min

Sous-Vide Salmon

Sous-Vide Salmon

1 h

Sous vide salmon with avocado cream (TM6)

Sous vide salmon with avocado cream (TM6)

1 h 5 min

Sous vide chicken ballotine with red capsicum sauce (TM6)

Sous vide chicken ballotine with red capsicum sauce (TM6)

2 h 5 min

Sous-vide asparagus with poached eggs

Sous-vide asparagus with poached eggs

1 h 5 min

Shiitake mushroom sauce

Shiitake mushroom sauce

45 min

Sautéed eschalots (250-350 g)

Sautéed eschalots (250-350 g)

20 min

Honeycomb

Honeycomb

1 h 30 min

Sous-Vide Drunken Chicken

Sous-Vide Drunken Chicken

2 h