A poached egg that takes a couple of minutes is still homemade. Homemade cakes and yorker are nicer. I'd still boil an egg for 4 minutes rather than microwave one because I don't have a microwave.
I wasn't suggesting buying something over making it at home.
Anyway, as I said, it was just in my opinion. I'm not suggesting you shouldn't sous video your eggs, you can do what you like. I'm interested in the meat cooking though.
I have a water bath machine and although I've not tried a poached one a real egg cooked slowly so that all parts are "equally" cooked is a wonderful thing.
Yes the bag was fully submerged.
I know all the others are/can be home made, but my point is there is more than one way to poach an egg and who is to say what is better or worse or a waste of time?
If you like to do things one way then go ahead and let people do things the way they want to without ridicule.
** update **
Just re-read what I wrote and it sounded a little harsh. Sorry about that I didn't mean it to sound as it read. Must have been the 3 bottles of wine I shared last night.
Does that mean you chuck an ox in the bath and add water to taste?
I use my kit to do scrambled eggs occasionally. It's an entirely different experience from pan cooked. Really amazingly delicious
45 minutes to poach an egg seems crazy to me. Although I do occasionally have a poached egg for lunch, it usually a breakfast meal in my house. Whilst I know it's the most important meal of the day, it's usually eaten out of necessity and at speed, rather than a slow pleasurable experience.
I understand it will taste better, but its the balance of effort and reward for me. 45 minutes to cook an egg that is 50% nicer that I'll devour in 20 seconds, compared to 4 minutes in a pan, but not quite as nice I know what I'd choose.
That's not even taking the cost into account of the energy required to heat an element for 45 minutes.
As you say each to their own. Now back onto that steak cooking, which is what I am really interested in. data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
To be honest I have little interest in cooking eggs sous vide style also, but it's a new toy and wanted to play with it.
It's all about the meat for me (and maybe some veg too).
I'm not ridiculing you by any means. I'd probably try to do an egg aswell for sh*ts and giggles.data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
I saw a video a while back from Adam Savage (Mythbusters) about searing steak. All the steaks were sous vide. You might find it an interesting watch.
Tested: The Best Ways to Sear a Steak! - Tested.com
Was an interesting watch, thanks.
Just tried prawns.
Fried a little olive oil, with sliced garlic, paprika, red wine vinegar and a bayleaf.
When cooked down a little (5 mins) removed from heat and added a knob of butter then allowed to cool slightly before adding to the (vacuum) bag of prawns and removed the air and sealed (several times) then put in the Sous Vide at 58deg for about 30 mins.
Was lovely. The prawns were moist and firm, but not chewy what so ever, just very well done (as in correctly, not burnt).
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