L. Reuteri Yogurt - 10/16/2022 - FAQ
10/14/2022 - Tried "poached egg": 140 degrees for 45 minutes - the whites weren't done enough. Everyday Food said suggested this temperature and showed better results. Said that eggs were fully cooked at 160.
Anova Culinary suggests:
Want perfect eggs? This is the recipe for you! 4 different time and temperatures and 4 different eggs.
145°F/ 62.7°C for 1 hour results in a loose white and very creamy yolk.
147°F / 63.9·C for 1 hour gets you a set white with a spreadable fudge like yolk.
167°F / 75°C for 13 minutes gets you a very similar egg as 145°F / 62.7°C for 1 hour with the white just a touch more set.
194°F / 90°C for 8 minutes results in a firm white with a semi-set yolk.
America's Test Kitchen suggests:
167 degrees for 12 minutes: Start with cold, large eggs covered by double with water. Shock in ice bath for 1 minute. Crack over toast, add salt and pepper.
Sous Vide Everything agrees, but suggests sitting in an ice bath for 30 minutes, or better yet overnight, and that they will last in your fridge over a week. When you are ready to eat, put a little bit of oil in a non-stick pan and gently break the egg over the oil. The excess white will fall away and you will have a beautiful poached egg. Fry a couple of minutes on each side (remember the yolk is still runny so gently flip using two spatulas). This is a "froached" egg. Try adding seasoned panko and a drizzle of oil to the top before flipping. Also suggests a bacon marmalade to serve with a froached egg: Fully cook chopped bacon in a skillet. Drain well and return to pan. Add a little brown sugar and mix well, cooking on low heat. Add a splash of water to deglaze the pan. Keep on low heat and reduce the water to nothing. Serve on toast, layer of marmalade, froached egg on top. There is also a filet mignon recipe (131 degrees for 2 hours, pat dry, use a flame thrower to sear) with froached egg on top.
This look interesting: $200 Egg on Toast vs $10!
10/14/2022 - Tried egg bites cooked submerged in 1/2 cup mason jars with canning lids and rings. 2 eggs (111 g); 111 g cream cheese; 1 g salt; 185 degrees for 25 minutes. These were very tasty with great texture but called for additions like broccoli or bacon or something. Sous Vide Everything suggested (1) crispy bacon bits mixed with souv vide cheese and chopped parsley and (2) cherry tomatoes, basil, souv vide cheese, olive oil, pepper, flaky salt. Wonder if they will cook the same in larger containers?
To try the souv vide cheese you need:
Large Container: http://amzn.to/2n5v1UH
Small Container: http://amzn.to/2DsSh5X
Cheese Cloth: http://amzn.to/2DBAjlh
Cheese Press S: http://amzn.to/2DuvLhl (used on video)
Cheese Press L: http://amzn.to/2DVCNbf (just double recipe)
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