Alright, listen up, y’all! Today, we’re gonna talk about cookin’ eggs. Not just any eggs, mind you, but them fancy-pants “sous vide” hard-boiled eggs. I dunno what that “sous vide” stuff means exactly, sounds all highfalutin to me, but I hear it makes eggs real good.
So, first things first, you gotta get yourself some eggs. Don’t go gettin’ no cracked ones, now. We want good, whole eggs. Then, ya need one of them water thingies, whatchamacallit… an immersion circulator, I think they call it. Looks like a stick you stick in water. And a pot, of course. Gotta have a pot to put the water in, ain’t that right?
Now, fill that pot with water and stick that there stick thingy in it. Set the temperature, or whatever you gotta do. I hear tell 30 minutes at 170 degrees Fahrenheit is the magic number for hard-boiled eggs. Sounds like a lot of fuss for eggs, but hey, if it makes ’em good, I ain’t complainin’.
Carefully put your eggs in the water. Don’t just drop ’em in like rocks, be gentle now! We don’t want cracked eggs, remember? Let them eggs sit in that warm water for a good long while. Thirty minutes, they say. Thirty minutes is a long time, you could probably do some chores while waitin’, wash some dishes, maybe sweep the porch.
- Get your eggs.
- Fill a pot with water.
- Put the immersion circulator in the water.
- Set the temperature to 170 degrees Fahrenheit.
- Gently place the eggs in the water.
- Cook for 30 minutes.
Once them eggs are done cookin’, you gotta cool ’em down. The best way, they say, is to dump ’em in some ice water. Just like when you’re blanching beans, I guess. Stops ’em from cookin’ more, makes ’em easier to peel, so they tell me. Let ’em sit there for a few minutes, get nice and cool.
Now comes the peelin’. And this here is where the “sous vide” magic supposedly happens. People say them eggs peel so much easier this way. I’m always fightin’ with eggshells, so if this works, I’ll be a happy camper. Gently tap the egg, roll it a bit, and the shell should just come right off. At least, that’s the idea.
And there you have it! Hard-boiled eggs, done the fancy “sous vide” way. They say you can eat them warm right away, or keep them in the fridge for later. Good for makin’ egg salad, deviled eggs, or just eatin’ plain. I hear some folks are eatin’ these eggs ’cause they’re on a diet. Say they got lots of that “protein” stuff in ’em. I ain’t on no diet, but I do like a good egg, that’s for sure.
You can add things to these eggs, too, to make them taste better. Spices and such, people like to make them eggs look pretty I guess. I just like my eggs plain and simple. Sometimes with some salt and pepper, if I am feelin’ fancy. You can do what you like, it’s your eggs after all.
So, is this “sous vide” way of cookin’ eggs worth all the trouble? I dunno. Seems like a lot of work just to boil an egg. But if them eggs peel easier and taste better, then maybe it’s worth a shot. You try it out yourself and see what you think. I’m just tellin’ you what I heard, you know. Don’t come blamin’ me if your eggs don’t turn out perfect.
Anyways, that’s about all I got to say about them fancy eggs. Now, if you’ll excuse me, I gotta go do some real work. All this talk about eggs is makin’ me hungry. Maybe I’ll boil me a couple regular eggs. Ain’t got time for all that “sous vide” fussin’ today.
Tags: [Hard-boiled Eggs, Sous Vide Eggs, Cooking Eggs, Easy Peel Eggs, Egg Recipes]