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.
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