Bacon Jam and Sous Vide Egg Yolk Sandwich

I love egg yolks on toast, but find rubbery egg whites a crime against nature. I used to make Eggs Mollet in my Chef’s Choice egg cooker and carefully (and frequently unsuccessfully)  try peel off the whites for a spreadable egg yolk “curd” for my bacon and egg sandwich.

 

Since I bought my Sous Vide Supreme, I have learned to cook eggs at 64C for 1 hour to produce eggs that can be denuded of the (nasty, jiggly) white; leaving a yolk that is the consistency of lemon curd that can be spread on a slice of toast to make the perfect bacon and egg yolk sandwich.  I usually make this with strips of my home-cured bacon, but I was very pleased with the bacon jam version.

 

I don’t have the vocabulary to describe how wonderful this was with fresh ground pepper, Maldon sea salt and Lurpak butter on white toast.

Oooh-Mommy :) Bacon Jam thanks to Foodie with Family

Through many convoluted steps, I found this recipe for Bacon Jam on Foodie with Family’s site (via Ruhlman.com, The Perfect Pantry.com…)

The recipe started with 3 pounds of bacon; as my husband says “any recipe that starts with a pound of bacon must be good”, I thought this must be extra special.


First you cut the bacon into bits and crisp it.


One could almost stop right here and be happy.


Then caramelize a bunch of onions in the bacon fat.


Add garlic cloves, smashed and peeled; cider vinegar; packed brown sugar (light or dark; I prefer light); pure maple syrup; and brewed strong coffee.


Reduce to a spreadable mixture with an immersion blender and store in a sterilized quart Mason jar.
Umami (Oooh-Mommy) Jam!

Cookbook addiction | mild severity

I finally have enough bookshelf space to get all my cookbooks in one place, near the kitchen.  I’ve seen others whose addiction required three times the space I have, so I don’t feel too guilty.  And, there’s a bit more space for new acquisitions!  I’m eagerly anticipating the arrival of my copy of .