PSA: Costco now has sous vide egg bites... and they're about 100 times better if you make them in the oven.
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Replying to @BostonDelendEst
1) what is an "egg bite"? 2) are you saying "make your own, don't buy", or are you saying "make in your oven not in your sous vide", or what?
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Replying to @MorlockP
1) Something delicious they have at Starbucks that is low carbish. Generally what I eat on the road 2) they are cooked, so reheat in oven. There are some good recipes online, might be good for you with portioning and being premade.
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Replying to @BostonDelendEst
<google> ok, cool, so sorta pre-cooked muffins made out of eggs and filling? we've got infinite eggs here, and wife cooks breakfast every day for me, so no compelling need, but good to know, thx
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Replying to @BostonDelendEst
so, this ties into another topic: making deviled eggs / egg salad, etc. I think
@JASutherlandBks said "crack eggs into bag, vac seal, SV". Tried that. MUCH easier than hard boiling in shell in SV then peeling. But, also want size = 1 for making deviled eggs. Have thought >2 replies 0 retweets 1 like -
that maybe getting a sphere ice mold e.g. https://www.amazon.com/Premium-Quality-Spherical-Securing-Preventing/dp/B01HP1D8LO … cracking eggs in, vac sealing the whole thing, then SV that ...
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crazy idea: beat large batch of eggs w/ milk/cream (= 'royale' aka quiche), add some flavors and toppings pour into rectangular plastic container and securely seal sous vide at whatever until solid but soft slice into aesthetically-pleasing cubes freeze reheat on demand
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we do 90% of this: * make quiche conventionally (in pan, in oven) * slice * freeze texture is about 50% worse - not sure if freezing, or vac sealing necessary to prevent freezer burn that does it
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