Spending our time untethering the mind, getting the fidgets out, exploring the in-between ideas, and learning kintsugi.

A 60 minute egg

with one comment

After watching David Chang on season one of The Mind of a Chef, we gave in to the temptation and bought ourselves a makeshift sous vide machine (DorkFood temperature controller and a slow cooker). And here is the first 60 minutes egg at 143F as per Lucky Peach’s Egg Chart.

60 minute sous vide egg at 143F, yolk is runny but slightly thickened

Served on a bed of butter sauteed home grown chard, chard prepared like nettles in nettles and egg recipe, slow roasted tomatoes prepared like in tomato raisins recipe, and shavings of parmigiano-reggiano.

The egg is to weep for, with happiness of course. However there is a real hint of sadness too, popularity of sous vide will change the meaning of “hard as 20 minute egg”.

Written by Som

September 12, 2013 at 3:06 am

One Response

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  1. Nice picture, the yolk looks smooth, appetizing.


    September 13, 2013 at 2:37 am

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