I've always wanted to Sous Vide some eggs, but i'd have to build a Sous Vide LOL.
I've always wanted to Sous Vide some eggs, but i'd have to build a Sous Vide LOL.
Well, get on it man
I'm currently in the middle of building something else mess hall related ( I'll start a thread when I finish it ) but I might just try a Sous Vide build, at some point. I've seen some pretty ingenious builds, on the cheap, that look fun.
I've added heavy cream to my grocery shopping list. I'll pick some up when I go to the store today or tomorrow.
My latest breakfast indulgence has been Canadian Toast, a recipe I invented a few years ago but haven't used in a while. Same ingredients as French Toast, but I toast the bread beforehand, dice up the toast into half-inch cubes, then submerge them in batter and let them soak for 5 or 10 minutes. Finish it off as if you were making scrambled eggs.
I can make this in large batches, 6 eggs and 6 slices of bread, and the leftovers will keep for about 3 days and I just need to heat them up in a microwave. Top it off with sour cream or applesauce, and maybe a drizzle of Sriracha sauce. MMMM, mmm, good!
Sour cream as well as cream cheese work terrific in eggs if you don't have heavy cream available.
How does this differ from traditional US style sour cream?
I may do eggs over easy tomorrow- it has been a while.Chives are nice. Much more than that and I'm going for frittata or omelette. I still enjoy dipping an edge of hot buttered toast into a pair of fried eggs over easy. Or . . dipping a edge of 12 grain bagel that has been smeared with chive and onion cream cheese.
I use Creme Fraiche because it has a lower fat content than regular cream but without the 'tang' of sour cream.
I copied this from a nutrition website:
"Sour cream has a fat content of about 20% and may include ingredients like gelatin, rennin, and vegetable enzymes to stabilize it and make it thicker. Crème fraîche has a fat content of about 30% and does not contain any added thickeners. Crème fraîche is thicker, has a richer flavor, and is less tangy than sour cream."
This is the way I do my eggs (great with a little smoked salmon in it too):