Sous Vide Soft Cooked Goose Egg served over Polenta with Pancetta & Greens

Sous Vide Soft Cooked Goose Egg served over Polenta with Pancetta & Greens

On the 6th Day of Christmas, my SousVide Supreme gave to me… 6 geese a laying an egg to 
perfectly cook and serve over polenta!

Courtesy of Culinary Specialist, Madeline Fiore 

Serves 4 

IINGREDIENTS 

For the polenta 

• 1 cup (210 g) coarse ground polenta 
• 6 tablespoons (88 g) butter, divided 
• 4 cups (946 ml) whole milk 
• 8 ounces (227g) Parmesan, grated 
• Sea salt and freshly ground black pepper to taste 

For the eggs and pancetta 

• 4 goose eggs of as closely the same size as 
possible 
• 8 thin slices of pancetta 
• 4 handfuls of your favorite greens, tossed with a 
little extra-virgin olive oil 
• Sprinkling of sea salt 
• Freshly grated Parmesan, for garnish 
 
INSTRUCTIONS 

For the polenta 

1. Fill and preheat the SousVide Supreme water bath to 190F/87C. 
2. Put the polenta, butter and milk into a cooking pouch and seal using the 
water displacement method, Archimedes Principle. 
3. Submerge the pouch and cook for 2 to 2 ½ hours. 
4. Remove the pouch from the water oven and pour immediately into a large bowl with the 
Parmesan cheese. Toss together and season with salt and pepper. 
5. If not using right away, keep warm -- see step 1 below. 
6. Alternatively, you can pour the polenta into a greased loaf pan, refrigerate until firm, and 
slice. Then reheat, by frying the slices in butter on a hot skillet.
For the eggs and pancetta 

Tip: Precise cooking times are key when cooking eggs in the SousVide Supreme. This extra 
step of setting your timer will give you the most gorgeous soft-cooked egg! Simply follow this 
chart courtesy of Douglas Baldwin from his book Sous Vide For the Home Cook:

1. Fill and preheat the SousVide Supreme to 167F/75C. (Or drop the temperature of the water 
oven by adding ice and cold water, if you’ve just cooked the polenta recipe above. (Tip: Let 
the polenta pouch stay in the water oven along with the eggs to keep it warm.) 
2. Measure the circumference of your goose eggs. Using Baldwin’s helpful chart, calculate 
exactly how much time you need to cook. 
3. Gently set the goose eggs (no need for pouches) directly onto the perforated bottom grill of 
the water oven and set the timer for the required cooking time. (My goose eggs measured 7-
inches (15 cm), therefore I set my timer to 27 minutes.) 
4. On the stove top, warm a cast-iron skillet over medium heat and cook the pancetta until 
golden brown, about 5 to 7 minutes. Transfer to a plate covered with a paper towel to blot 
dry; set aside. 
5. Use the lifting rack (or tongs) to pull the eggs from the water oven, give them a quick rinse 
under cold water, crack and carefully peel. 
6. Serve over the polenta and garnish with crispy pancetta, your favorite greens and a 
sprinkling of freshly grated Parmesan. 
Festive tip: If you’d like to dress this dish up a bit more for a holiday brunch, then add Sous 
Vide Vanilla Butter Shrimp to your menu and scatter a few on top!

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