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A few days ago I shared a sous-vide poached egg recipe. Since then I've been playing around with it and modifying it to make it even better. Today I wrapped the eggs a little tighter, forcing all the air from the top, thinking that was the key to keeping them from floating and cooking a little more. I also tried to capture a picture of the low level boil in my pot. In the picture from today you can see the difference in the egg white at the top where it was pulled into the pouch format. It left the top just a little more translucent than it was yesterday. I remember a Top Chef episode in which Padma would not even try a contestant's dish because she felt the egg was still a little raw. Today I felt like there was a chance Padma might reject my breakfast, so I popped it on the microwave for about 15 seconds. Tomorrow (yes doing this for a third day - I love these!) I will try to make less of a pouch with the egg. I think the ramekin might be too deep and something more shallow would help.
We recently completed the Whole30 challenge and are now settled in to eating a paleo diet. I am not the one that does the cooking in the house but yesterday Andru told me about sous-vide cooking and we actually backed the Nomiku from Kickstarter after watching their video. Shortly after I saw a tweet with a video showing how to sous-vide an egg without buying an $800 machine, and I wanted to know more. I don't regret our Nomiku purchase at all--it wasn't $800--but since it won't arrive until December, I wanted to find something else in the meantime.
These delicate sandwiches were inspired by a friend who made an egg salad and caviar pie for her guests. The delicate egg salad is a good foil for the tang of the caviar.
- 4 eggs, hard-cooked, peeled
- 1/4 cup mayonnaise
- salt and pepper to taste
- 1 1/2 tsp. dill, finely minced
- 3 tbsp. butter, softened
- 1 small jar of black caviar
- 5 tbsp. yogurt
- 10 slices bread
Slice peeled eggs into a bowl and mash with the back of a fork. Add mayo, dill, and salt and pepper. Mix until well blended.
Trim the crusts from the bread and spread one side of each slice with butter. Put 2 tbsp. egg salad on five of the buttered slices. Spread 1 tbsp. of yogurt over the egg mixture on each sandwich. Top with a half tsp. or so of caviar for each sandwich and spread carefully. Cover with the remaining buttered bread slices. Cut into triangles.
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