Sous Vide Chicken and Egg at 62°C — Fine Dining Precision with Saffron & Mustard Greens

Experience the art of fine dining at home with this Sous Vide Chicken and Egg recipe — a dish that defines precision, balance, and elegance. Every component on the plate has been carefully crafted to create harmony: tender chicken, silky egg yolk, aromatic saffron rice, and lightly wilted mustard greens.

The secret? Temperature control and patience. Cooked sous vide at 62°C, the chicken stays moist and flavorful, while the egg reaches a velvety consistency that enriches the dish without overpowering it.

A saffron-infused cumin rice ties everything together — buttery, fragrant, and deeply satisfying. Each bite is a masterclass in restraint, proof that fine dining isn’t about excess, but excellence in simplicity.

Herb Marinade for Sous Vide Chicken and Egg

Ingredients

• 1 bunch Italian parsley (about 30 g / 1 cup packed leaves)

• 10 sprigs fresh thyme (about 10 g / 2 tbsp leaves)

• 3 cloves garlic, smashed

• 3 tbsp roasted garlic paste (45 g)

• 2 tbsp black truffle butter (30 g)

• 60 ml olive oil (¼ cup)

• 1 tbsp Calabrian chili paste (15 g)

• 2 tbsp sherry vinegar (30 ml)

• Kosher salt & freshly ground black pepper, to taste

Method

1. Combine all ingredients in a blender or food processor.

2. Pulse until roughly blended — you want a coarse, aromatic paste, not a purée.

3. Taste and adjust seasoning with salt and pepper.

4. Marinate the chicken for at least 2–4 hours, or overnight for deeper flavor.

Cumin Saffron Rice

Ingredients

• 400 g jasmine rice (2 cups)

• 240 ml water (1 cup)

• 240 ml chicken stock (1 cup)

• ½ yellow onion, finely chopped (about 60 g / ½ cup)

• 2 cloves garlic, chopped

• 3–4 tbsp brown butter (45–60 g)

• 1 generous pinch saffron threads (about ¼ tsp)

• 1 tsp toasted cumin seeds (2 g)

• 1 bay leaf (optional)

• Kosher salt, to taste

Method

1. Rinse rice under cold water until the water runs clear; drain well.

2. In a saucepan, melt brown butter over medium heat.

3. Add onion, garlic, and toasted cumin seeds — cook until fragrant and lightly golden.

4. Stir in the rice and toast for 1–2 minutes.

5. Add water, chicken stock, saffron, and bay leaf; bring to a gentle simmer.

6. Reduce heat to low, cover, and cook for 15–18 minutes.

7. Remove from heat, rest covered for 5 minutes, then fluff gently with a fork.

Recommended Equipment

Please do well to get your equipment using the following links:

• Meat! Sous Vide 10 Commercial Grade Machine

• Avid Amor Ultra Series Vacuum Chamber

• Donabe Japanese Clay Rice Cooker

• Truffle Butter

• Organic Spanish Saffron

• Kagayaki Japanese Chef Knife Gyuto 8.2 in.

• Made In Cookware 10 in Stainless Steel Frying Pan

Final Touch

Plated simply with care, this Sous Vide Chicken and Egg dish is a celebration of balance and precision — a Michelin-inspired experience made possible in your own kitchen.

Book Your Consultation

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Book your consultation today to elevate your culinary skills, learn professional plating, and master restaurant-level techniques with Chef Shane.