Jan 7 2010

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

January 7th, 2010 at 11:59 am (AST) by Jake Richter

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

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