SousVide Supreme - What's 64 degrees and sunny?

The Perfect 64C/146F Degree Custard Egg 

One of the greatest things about sous vide cooking is that you can cook your eggs with precision. No other cooking technique will allow you to achieve that soft custard-like yolk that is so delicious on its own or on top of a fris?e salad, asparagus or even on pasta (see the Spaghetti Carbonara with Sous Vide Egg recipe featured below). 

Watch Dr. Michael Eades demonstrate just how easy it is to make this most perfectly delicious food.   

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A deconstructed take on a classic pasta dish showcasing the sous vide egg on a bed of pasta with savory, salty pancetta and grated cheese.    

Spaghetti Carbonara with Sous Vide Egg

Recipe courtesy of Jennifer Che at tinyurbankitchen.com
(Carbonara recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan)

Ingredients:

Instructions:

1. Fill and preheat the SousVide Supreme to 146F/64C.
2. Gently put the eggs, in their shells, onto the bottom perforated grill of the water oven and cook forminutes.
3. Bring a large pot of water to a boil and, when ready, cook the pasta.
4. Meanwhile, cut the pancetta into 1/4-inch (cm) wide strips.
5. In a skillet over medium heat, warm the olive oil and saut? the garlic until it is golden brown. Remove garlic with a slotted spoon to a paper towel to hold.
6. Add pancetta to the skillet and cook until the edges begin to crisp.
7. Deglaze the pan with wine, scraping up all the flavorful brown bits, abouttominutes.
8. Return the garlic to the skillet, add the cheeses, parsley, and pepper to the pancetta and mix well.
9. Add the cooked (well-drained) pasta and toss to combine.
10. At presentation, divide the pasta among four bowls, make a little well in the center of the pasta, and crack a sous vide egg onto each.