I picked up a cheap Inkbird sous vide earlier in the year and it’s been great to use for steaks etc. But we haven’t been buying much meat lately due to prices and I’m wondering if I’m overlooking any less obvious uses for it?
I picked up a cheap Inkbird sous vide earlier in the year and it’s been great to use for steaks etc. But we haven’t been buying much meat lately due to prices and I’m wondering if I’m overlooking any less obvious uses for it?
Have you heard of Onsen Tamago (also known as Hot Springs Eggs)? They’re kinda like poached eggs… but not exactly, and they’re much easier. It makes a custard-like yolk with a jello-like white, and they’re delicious dropped into soups, put onto rice or pasta, or just eaten straight, maybe with a sauce.
I’ve become quite attached to the things, and sous vide is actually the best way to make them. The link I used above says 65 degrees C, but I find 63 works a little better for my personal tastes (or maybe my sous vide thermometer is running a little hotter than it displays). Put the eggs, still in the shell, straight in the cold water (no bag needed), use the sous vide to bring the water (and egg) up to temperature, and you’re pretty much done. You can futz with the exact consistency of the end result by leaving it in at temperature a little longer, but you shouldn’t need much more.
Someone else mentioned onsen tamago and I do love runny egg yolks on rice. I’ll give it a go when we next get some eggs!