Quote:
Originally Posted by svandamme
|
Raw egg yolks jack with my GI track in some dramatic ways that we'll just skip for the moment. Sous vide was my savior. 135F for an hour and suddenly I can Caesar salad and them fancy French eggy sauces again. Photo from Serious Eats...
And at 7300 feet water boils at a low enough temp that it's a solid 20 minutes on a boil to get a non-gooey yolk.
(darn photo's not loading - computer probably needs the Hammer-of-Correction)