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kevinseattle:


Food:
 Chicken Eggs
Temperature: 148.1°F / 64.5°C
Time: 
1 hour
Device: Nomiku

Notes:
If deep frying again, I might cook at a slightly lower temperature as the yolk firmed up a bit during the frying process.
On toast, perfect thick texture. Easy to spread on toast like whipped cream cheese. Egg white is a bit soft (Maia called it “mucousy”).

Word. Whites are not always the most pleasant sous vide at 64.5°C.

2014-01-02 19:53:12 GMTnomiku nomiku sousvide sousvide foodie food recipe cooking nom howto





Tags: nomiku nomiku sousvide sousvide foodie food recipe cooking nom howto.