- 8
- 105 mins
Ingredients
- Pomme Puree
- 2lbs Potato - 2lbs
- 2 Butter - 2 cups, cubed and chilled
- 1 - 1 cup
- 1 - 1 tsp
- Poached Egg
- Large Large Eggs
Preparation
Step 1
Heat the water bath to 90°C
Peel and slice the potatoes into discs about half an inch thick.
Combine potatoes, butter, milk and salt in a bag and seal.
Sous vide until tenders for about 30-45 minutes.
Once the potatoes are done, lower the water bath temperature to 63°C-65°C, depending on how done you like the eggs.
Drain the liquids into a large bowl.
On a separate bowl, mash the potatoes using a masher or ricer.
Once the potatoes are mashed, pass through a sieve for a smoother texture.
Add the strained potatoes into the bowl of butter and work until well combined. Season with salt if needed and pepper.
Pipe the potato purée into a jar leaving enough room for the egg.
Crack an egg directly on top of the purée and seal the jar fingertip-tight.
Gently place the sealed jars in the water bath and cook sous vide for 1 hour.