A Sous Vide cooked egg with a thick and gooey yolk and creamy whites – cooked at 63 degrees Celsius

A Sous Vide cooked egg with a thick and gooey yolk and creamy whites – cooked at 63 degrees Celsius

Post author By Jake Richter
Post date January 7, 2010

A Sous Vide cooked egg with a thick and gooey yolk and creamy whites – cooked at 63 degrees Celsius