Poached egg and sweet and sour radicchio – sous vide

This recipe uses the sous vide controlled temperature technique to obtain the desired texture of the poached egg.

Open poached egg with sweet and sour radicchio - sous vide

Poached egg with sweet and sour radicchio – sous vide

Prep Time 30 mins
Cook Time 1 hr
Course Appetizer
Cuisine Italian
Servings 6


  • 6 chiken egg
  • 60 g almonds
  • salt to taste
  • 500 ml peanut oil or sunflower oil or corn oil

Sweet and sour radicchio

  • 12 Radicchio salad leaves
  • 25 ml red wine vinegar
  • 10 ml red wine
  • 25 g sugar
  • 5 ml EVOO
  • 5 g salt
  • 1 pinch pepper


  • Prepare the water for the eggs: set the temperature at 62°C (144°F), cooking time 1 hour. Immerse the eggs and start the cooking.
  • Prepare the liquid for sweet and sour radicchio: mix red wine, vineger, EVOO, sugar sal and pepper in a small bowl.
  • Rinse the radicchio leaves and put them in a bag for sous vide cooking, add the liquid, vacuum seal the bag. Cook sous vide at 85°C (185°F) for 25 minutes.
  • Remove the leaves from the bag, put the liquid in a small pot and heat until it is reduced as a sauce.
  • Pre-heat the oil up to 170°C (340°F).
  • Chop the almonds in small pieces.
  • When the eggs are cooked, cool down them in running water, until you can handle them.
    Break and remove the eggshells carefully.
    Coat the egg with the chopped almonds.
    Use a ladle to immerse the egg in the oil and deep fry for 30 seconds.
    Put the egg on a kitchen paper to remove the oil in excess.
  • Plate the egg, 2 radicchio leaves, three teaspoons of sauce and serve immediately.
Keyword gluten free, sous vide

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