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In another thread, Abelman asked about soft-cooked eggs in the Sous Vide Supreme. Well, here's what I had for lunch...a bacon and Sous Vide soft-cooked egg sammie.
First, I started with some whole grain bread, toasted medium rare and some Niman Ranch bacon.
Then I added two soft-cooked eggs (done in the Sous Vide Supreme at 146°F for 60 minutes) and seasoned with Cholula, Devil Salt and GBP.
Next, the other piece of toast, topped with one soft-cooked egg and seasoned the same as above.
Lastly, smush and consume!
One thing I want to check the next time...
I plated the sammie within a couple of minutes of taking the eggs out of the Sous Vide Supreme. On the two that went between the slices, a layer of egg white stuck to the shell. On the topper, it separated completely, leaving me to think that a few minutes at room temp will allow the egg white to properly separate from the shell (without the usual ice bath need to stop cooking).
First, I started with some whole grain bread, toasted medium rare and some Niman Ranch bacon.
Then I added two soft-cooked eggs (done in the Sous Vide Supreme at 146°F for 60 minutes) and seasoned with Cholula, Devil Salt and GBP.
Next, the other piece of toast, topped with one soft-cooked egg and seasoned the same as above.
Lastly, smush and consume!
One thing I want to check the next time...
I plated the sammie within a couple of minutes of taking the eggs out of the Sous Vide Supreme. On the two that went between the slices, a layer of egg white stuck to the shell. On the topper, it separated completely, leaving me to think that a few minutes at room temp will allow the egg white to properly separate from the shell (without the usual ice bath need to stop cooking).
for the chart! It's worth its weight in BitCoins.
Much more detailed (and useful!) than what I have.
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