Eggs were one of the items that I had been dying to try with the new sous vide rig. Got a chance today and made them for a salad. Cooked them at 147F for a little over an hour, it was both a little too high of a temp and too long. That’s what I get for getting side tracked, will try eggs again soon!
I put them on top of a warm spinach salad, pictures and final thoughts after the jump.
I had planned to pair these with vegetables of one kind or another, and had the spinach available so I went with a spinach salad. I toasted the pecans, made a vinaigrette with bacon grease and put some parmesan on for an extra salty/creamy kick. The eggs themselves were a little firmer than I wanted but the whites were perfect. The yolk had an amazing texture and was like eating a custard. It would have been beautiful on toast. I will certainly do them like this again.
Pairings: Great Divide Yeti Chocolate Stout
Up Next: Pork Chops, Pork Shoulder, and Tuna