Woke up early, turned on America’s Test Kitchen, and sous vide eggs was on. So into the kitchen i went!
Sous vide egg ontop homemade WW toasted bread, drizzled with EVOO and lightly seasoned w/ S&P. Salad of mixed greens, red onion, snap peas, cherry tomatoes, feta with a balsamic/EVOO/dijon dressing. Some fruit to finish it off.
by in2woods
1 Comment
I’m really curious how you got such a solid white but a perfect yolk? Sous vide works amazingly for soft/hard boiled but always get too loose of a white for poached when I do it.
I have egg poaching cups I use in a pan instead.