Ultimate Poached Egg Upgrade

Poach your eggs? No, sir. **The only way you get textures like these—just-set whites, silky yolks—is by cooking eggs sous vide with Joule**. Stir ’em into carbonara, make a bunch of bomb Benedict for a brunch crowd, or just pop atop your toast and enjoy a serious breakfast upgrade. Oh, and you can make a bunch in advance and store them in the fridge for up to five days—eat chilled or heat for 15 minutes to the same temp at which you cooked them.

Source link

Post Author: MNS Master

Leave a Reply

Your email address will not be published. Required fields are marked *