Sous-Vide Egg Salad Recipe | Tasting Table
Prep Time:
25 minutes
Cook Time:
1 hour
Servings:
4 servings
Ingredients
  • 4 eggs
  • 4 ounces slab bacon, cut into lardons
  • 2 tablespoons Champagne vinegar
  • 1 tablespoon lemon juice
  • ½ tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 small shallot, minced
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup olive oil
  • 2 tablespoons bacon fat
  • 4 cups baby mesclun
  • 1 small endive, cored and thinly sliced
  • 1 small radicchio, cored and thinly sliced
  • 1 small watermelon radish, thinly sliced on a mandoline
Directions
  1. Preheat a pot of water fitted with a sous-vide immersion circulator to 145° according to the manufacturer's directions. Add the eggs and cook for 1 hour.
  2. Meanwhile, in a medium skillet, heat the bacon lardons over medium heat. Cook until golden brown and all the fat has rendered, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate and reserve 2 tablespoons of the bacon fat for the dressing.
  3. In a small bowl, whisk together the vinegar, lemon juice, honey, mustard, shallot, salt and pepper. Slowly stream in the olive oil and bacon fat, whisking until emulsified. Set aside until ready to toss.
  4. In a large bowl, toss together the mesclun, endive, radicchio, radish and the reserved bacon with the vinaigrette. Divide between 4 bowls.
  5. Crack each egg carefully and open into a small bowl. Using a slotted spoon to strain any loose albumen, slide 1 egg onto each salad. Season all the eggs with a little salt and pepper, then serve.