My First Nomiku Recipe: Deep Fried Egg Yolks

Technorati Tags: Sous Vide,Eggs,fried

I received my Kickstarter reward Nomiku immersion circulator last week, the night before I was leaving for vacation. I didn’t let myself even open the box because I was afraid of getting sucked into trying it when I really needed to get to sleep.

Being the egg yolk fan that I am, I’ve been anxious to try the recipe for Deep Fried Egg Yolks that I saw in the web version primer kindly provided by the founders for the backers to look at while waiting for their unit to ship.

 

The unit seemed to keep a stable temperature as specified and the yolks came out perfect (though I popped one, being too vigorous when pinching off a chalaza). I was able to rescue it by proceeding quickly to the breading and frying.

 

Served the yolks with homemade bacon and hash browns fried in duck fat. I’m very pleased with the result and the Nomiku.

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.

Sous Vide Supreme

Technorati Tags: Sous Vide,beef,chicken,eggs

I convinced my husband that if I got a Sous Vide Supreme for Christmas, it would be a great excuse to use our blowtorch more often.

 

First, I made creamy scrambled eggs with thyme cooked at 158 F for 1 hour. Served with my bacon.

 

Then, beef short ribs at 135 F for 48 hours.

 

My husband torching the short ribs.

 

Served with cauliflower pureed with horseradish and cheddar cheese. As I’ve learned from further reading, large bits of fat might not render out at this low temperature. The ribs were fork tender, but a bit “blubbery”.  I’ll try a higher temperature next time.

 

Next up, chicken breasts with herb sachets: sage, thyme, and oregano.  Cooked at 140 F for 3 hours.

 

In   it is recommended to wrap herbs in plastic wrap to make sachets so the herbs don’t come in direct contact with the food and create sites of overpowering flavor. The juices from the meat seep in the cut ends of the plastic wrap and steep the herbs to extract the flavor.

 

I quick-chilled 4 of them to freeze for later.

 

Rather than sear the two chicken breasts with oregano that I was serving for dinner, I made a sauce with sundried tomatoes, goat cheese, lemon juice, garlic and basil.

 

Very tender, juicy, and tasty (except for too much lemon juice in the sauce).  I wish I had thought to take a photo of a cut surface of the chicken breast.

 

Prime rib eye steaks.

 

After cooking 4 hours at 135 F.  I had planned to take them out after 2 hours but my husband had to work late unexpectedly – not a problem with Sous Vide.

 

Seared in an enameled cast-iron skillet.

 

I think we might have seared them a touch too long.  Almost have a grey ring at the very edge, but not too bad.  Certainly not a regular bull's-eye you’d get from grilling. Nearly perfect medium-rare throughout.