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Oh....my....eggs!!!

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    Oh....my....eggs!!!

    oh..........................

    <gasp>

    oh.......................

    4 eggs, 4 yolks, 4 tablespoons butter 1 tsp salt.
    ZAP smooth with immersion blender. pout into bag
    cook sous vide @ 164 30 minutes. zap with immersion again, if needed.

    IMPORTANT:
    sit......down

    cause if you don't you will FALL down. this is THE most amazing egg anything i have put in my mouth! it is like pudding, but breakfast.

    #2
    so did you just post your eggasm?

    i guess i would need to try it to get a good idea of how good it is because salty egg pudding doesn't sounds great to me

    sigh...maybe i'll have to get a sous vide soon

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      I go the SV, I don't think I have an immersion blender anymore.

    #3
    The things you can do with some eggs, a SV setup, and a bag... so many ways to go, so many textures, so many things.

    Comment


      #4
      Karon Adams ... Look for the Sous Vide Braised Short Ribs recipe in MC. They call for a 72 hour SV cook for those. Those will blow your mind too.👍

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Personally, I find their recommended temp for tender, yielding BSR to be needlessly high. I've found 133 to yield my favorite result, but worth experimenting to find your preferred temp.

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Also, their red wine glaze is incredible, but I'd make a triple recipe if making again, as it has a really low yield. You need a double recipe for the BSR on 229

      #5
      Karon Adams , you might have given me the first reason to even think about buying a sous vide. I do loves me some eggs!

      Thank you!

      Comment

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