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).
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