Nom Nom Paleo

Paleo Eats: 3/16/11

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Here’s what I ate on my last night of work this week:

My first meal at work was a box of leftover Arizona Dreaming seasoned ground pork and mushrooms with broiled asparagus.

For snack, I ate a small container of coconut flakes and some sliced strawberries with coconut milk.

At the end of my night shift, I chowed down a box of leftover sous vide pork loin roast, roasted kabocha squash, and sautéed broccoli rabe.

When I came home, I took Big-O to school and whisked up a container of Paleo mayonnaise with Little-O.

After I took a three hour nap, I brought Big-O to his kung fu class and I picked up my monthly Marin Sun Farms meat CSA haul.

I had to make two trips to my car because I got my regular box…

…plus, I ordered four dozen eggs…

…and an additional box ‘o meat.

Since I was eager to try the Marin Sun Farms pasture-raised eggs, I made a variation of greens, eggs, and ham for dinner. This time, I served leftover sous vide pork loin roast with stir-fried kale and bacon topped with a sous vide soft-boiled egg.

When the yolk was pierced, it became a creamy, eggy sauce for the greens. Yummy!

After dinner, I dug into my chest freezer and picked out some proteins to defrost in the fridge for the week ahead.

Alrighty — it’s time for lights out! Finally, I can sleep without an eye mask on.

Sous Vide Soft-Boiled Eggs (First Attempt)

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I’ve always wanted to cook eggs in my SousVide Supreme but I’ve never made them until tonight. There’ve been lots of aborted attempts because by the time I want to make them I’m too dang hungry, tired, or impatient to wait an hour for the eggs to cook. Yes, you read that right. It takes at least 45 minutes to an hour to sous vide an egg.

Why the hell would you wait that long to cook an egg when you can fry one up in a couple minutes? Well, a perfectly cooked soft boiled egg is delicious and the only “cooking” you have to do is just drop an egg into the water oven and wait an hour. It can’t get any simpler than that!

Cooking soft-boiled eggs properly the conventional way is super tricky — 30 seconds can make the difference between a nice runny yolk and a hard yolk. Plus, with kids, I just don’t have the time to be as vigilant about my cooking as I used to be. Er, yeah, it’s the kids’ fault…

What is the “perfect” temperature to sous vide an egg? That’s hard to say because it’s so subjective – some people like runnier yolks while others like them more custardy. After searching my cookbook library and the interwebs, I came up with three “perfect” temperatures that I’ll experiment with other the next few week:

Tonight, arbitrarily, I tried out 142 F.

Here’s what I did:

I filled and heated my Sous Vide Supreme to 142 F. When it was at the correct temperature, I carefully dropped in my eggs with a slotted spoon and left the eggs in the bath for an hour.

( J. Kenji Lopez Alt recommends a minimum of 45 minutes and up to 4 hours cooking time.)

I carefully removed an eggs from the bath with a slotted spoon…

…cracked it softly on the counter, and carefully removed part of the shell to reveal a hole of about 1 inch in diameter.

I carefully poured out the egg through the hole into a bowl…

…and gingerly transferred the fragile egg onto a bed of stir-fried kale and bacon. I seasoned the egg with salt and pepper and a drizzle of balsamic vinegar.

What’s my verdict? The eggs were a tad underdone for my taste because I like the whites more coagulated. Still, they were pretty tasty and so damned easy to make.

Next up, 144.5 F!