So this inspired me to devise a sous vide eggs with bacon. It's all theoretical for now, but I'm thinking about getting the gear.
First off, for eggs, simply trying to regulate temperature on the stove top won't work. One needs accuracy down to the degree. My limited experience on the stove top has swings of 10+ degrees. Can't control the proteins in the egg that way.
So here's the scheme: Separate whites and yolks. Cook the whites a bit hotter ... I don't know exactly how hot, but mostly firm. The yolks are critical, and will require some experimentation. Cook them to the point of being semi-solid. How semi? Dunno. Plate the whites on the bottom, dressed with some yolk.
Bacon could be something like what WD-50 does. I'm guessing it's pork belly that's frozen, then shaved, then flash fried. Or pork belly rendered, then crushed into a course powder that's sprinkled over the top. The latter may somewhat simulate the flavor of my favorite egg preparation: over medium fried in bacon grease. Mmmmm.
|
First off, for eggs, simply trying to regulate temperature on the stove top won't work. One needs accuracy down to the degree. My limited experience on the stove top has swings of 10+ degrees. Can't control the proteins in the egg that way.
So here's the scheme: Separate whites and yolks. Cook the whites a bit hotter ... I don't know exactly how hot, but mostly firm. The yolks are critical, and will require some experimentation. Cook them to the point of being semi-solid. How semi? Dunno. Plate the whites on the bottom, dressed with some yolk.
Bacon could be something like what WD-50 does. I'm guessing it's pork belly that's frozen, then shaved, then flash fried. Or pork belly rendered, then crushed into a course powder that's sprinkled over the top. The latter may somewhat simulate the flavor of my favorite egg preparation: over medium fried in bacon grease. Mmmmm.
- mark 10-02-2011 8:37 am