On 11/3/2013 5:12 PM, Janet Bostwick wrote:
> On Sun, 03 Nov 2013 16:02:29 -0500, jmcquown >
> wrote:
>
>> On 11/3/2013 3:32 PM, wrote:
>>> The recent sous-vide thread stimulates me to post this:
>>>
>>> Mrs. Beitel and I spent a few delightful days in Kennebunkport, Maine this past week. The chef at the B&B we stayed at made what he called "sous vide" eggs for breakfast one morning (over a hash of fried potatoes and shallots). They were excellent, so I tried it myself this morning and they turned out equally well. Basically a cross between a soft-boiled egg and a poached egg without having to deal with the shell of the former or the wasted threads of white and typical lumpy shaping of the latter. I used Glad-Wrap, twist ties, olive oil and chopped chives and gave them five minutes in just simmering water, which resulted in firm whites and warm runny yolks and a nice "pumpkin-y" shape with the yolks centered nicely in the whites, outlined in herb bits. This is now going to be my go-to method for poached eggs.
>>>
>>> Quite simple, as this short video illustrates. (And not really sous-vide, but who cares?)
>>>
>>> http://www.chow.com/videos/show/chow...an-egg-at-home
>>>
>>>
>> Thanks for sharing this. I've never had a poached egg. The idea of
>> slipping an egg, sans shell, into simmering water never appealed to me.
>> I do love soft boiled eggs, though. I might just try this method.
>> I've got kitchen twine.
>>
>> Jill
> That seems to me to be a soft cooked egg sans shell.
> Janet US
>
That would be what interests me.

Jill