Karon Adams Consort of the Flame Cooking is a Sacred Endeavour
Big Poppa's Drum conversion
Maverick wireless meat & grill thermometers
Thermopen Instant Read Thermometer
Pit IQ blower
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.
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.
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
Comment