#62C Eggs

[j4y-stardustt]

What I ate today 15-03-24★

★12:30★

Pistolet with 1 egg and a green apple- 180c

♣︎17:30♣︎

Small yogurt bowl- 76c

Total: 256c

Burned: 318c

Net: 62c

Tommorow is weight day and I'm excited BUT!! Scared!!😓 I think I lost weight to, I've kept myself tricky to the diet and burned alot everyday!! I'll update yall ❤️I bought myself this cinemon bread as a little "treat". But I found out its 409 callories. Schould I split it in half and eat one half tommorow and the other half Sunday? I'll burn it all 100%

[adzizi]

Braised Lamb Cutlet, 62C Sous Vide Egg & Melted Cheese #foodporn #sedapgiler #fyp #MYfoodie #fypsarawak #menurahmah #postbariatricsurgery #bariatricmeal #minigastricbypass #bariatricwarrior #iftar #bukapuasa #sungkei #malaysianfood #ramadhan #ramadhan2024

[biolomix]

Smoked Salmon with Sous Vide Chef: Christina Wylie, Koh Samui Thailand This is an alternative to poached eggs and salmon. The egg yolk, when cooked at 62C for an hour, is slightly more gooey and oozes over the smoked salmon and crisp bread. You might want to prepare an extra egg yolk in case one breaks. Recipe: https://biolomix.us/2023/07/09/smoked-salmon-with-sous-vide/

[ovenbirdonwheels]

Sous Vide Eggs 62C/60mins with Mash, Dashi and Demi Glacé reduction Jus, shaved black Alba summer truffles and Aonori

Breakfast is the most important meal of the day. Yuhan loves eggs and mash. So here it is - 62 Deg C sous vide Cooke’s eggs on a bed of mash, with fresh shaved alba black truffles, and demi-glacé dashi gravy. Aonori to top it off. The trick to making this is really the 1 hour it takes to make the eggs. These are Farmer Brown’s medium sized eggs, around 63g each. When done, you just need to remove the top of the egg and the contents pour out as one whole piece. No trailing albumin. As for the jus, demi glacé makes all the difference. That’s 2kg of beef bones, 1kg of marrow bones, 2 beef shins and 500g of beef brisket blanched and browned on the oven at 200 deg C for 40 mins. Beef is then set aside. Then root veg - 2 onions, 2 celery sticks, 2 carrots, 2 leeks - are chopped and mixed in the same roasting pan to soak up the drippings from the beef, and roasted for 20 mins. Everything then goes into a stock pot with a bouquet garni (4 sprigs parsley, 3 thyme, 2 rosemary and 3 bay leaves) with some peppercorns. Separately, make a shortcut Espagnole sauce by sautéing lightly 2 French banana shallots in a sauce pan in 100g of butter. Add in a tin of tomato paste, and 500ml of red wine (Pinot Noir preferably, if you can’t get the real red Burgundy). Whisk well and integrate, and reduce the liquids by half. Combine the beef, vegetables, bouquet garni and the Espagnole sauce into a stock pot with 7 liters of water and 1.5 liters of chicken stock and bring to a boil, before lowering to a simmer. Skim off any gunk that forms. 18 hours into simmering, add 1 onion, 2 celery sticks, 1 leek and 1 carrot, all chopped, with 500ml of water into the pot and simmer for another 6 hours. Strain the stock through a chinoise or fine strainer and reduce it by half. By the end you should have roughly 3.5 to 4 liters of demi-glacé.

[peanautbotors]

mini tortilla de patatas 🇪🇸 (62c)

serves 4 = 252c

1 tortilla de patatas = 63c

~ vegetarian friendly | oil free

ingredients

3 baby potatoes (112g) ~ 84c

2 eggs ~ 144c

1/2 onion (44g) ~ 18c

1 tsp salt ~ 0

pinch black pepper ~ 0

1/4 tsp smoked paprika ~ 4c

method

peel the potatoes and cut into small cubes then boil a pot of water ~ cook the potatoes for 10 minutes or until soft

preheat the oven to 180°C, beat together the eggs in a bowl then slice the onion into half moon shapes and again into smaller pieces and add it to the eggs along with the seasonings and mix together well

prepare a muffin tin with liners ~ once the potatoes are cooked add them to the egg mixture and mix together

spoon the mixture into the cupcake cases then place into the oven for 25 minutes until fully cooked, take it out and leave it to cool for a few minutes then enjoy

extra nutritional info

protein: 4.7g | carbs: 5.8g | fat: 3.1g

~ oh my god these are so cute and tasty i always loved eating them when i was in spain, i wanted to make something tasty, low cal and without using big amounts of the ingredients so that’s why i made mini ones ! they worked out rlly well tbh i remember making them ages ago and it wasn’t this good but yeah u could definitely add more herbs and even small pieces of veggies or meat to take them up a notch but a simple potato and onion one is traditional and perfectly fine for me :) also u could use silicone cupcake/muffin tray instead of liners & that will probably make them stick less to the liners or u could use some oil but i didn’t want to lol

recipe inspo: erasmusu.com

photo cr: my photos

[jojoyuki]

A beautiful mess ! 62c #egg, cured #salmon served on #waffle , simply #delish #nomnomnom #yummy #fatdieme #igfood #foodie #eatwithjo #foodporn #foodpost #foodlove #foodinstagram #foodstagram #3platesfull (at Three plates full) https://www.instagram.com/p/Ce6HYHwJKs8/?igshid=NGJjMDIxMWI=

[heytiffanybee]

Made some Hu Tieu (Vietnamese Seafood Noodle Soup) with a 62C poached egg for breakfast because it’s cold outside. Ya I said it. Noodle soups are eaten for breakfast in Vietnam. #🍜 #❄️ #🍳 https://www.instagram.com/p/BuW7RvbhBr7/?utm_source=ig_tumblr_share&igshid=1s873esb2x5ir

[thealleywall]

⚪️👀✊ bringing back the 62c egg ...new menu testing #menutesting #abicusrestaurant #cheflife #wildchefs #truecooks #fuckthatsdelicious

[tebbyclinic11]

Cured and Smoked Beef Cheek “Pastrami”, Pickled Gh...

New Post has been published on http://kitchengadgetsreviews.com/cured-and-smoked-beef-cheek-pastrami-pickled-gh/

Cured and Smoked Beef Cheek “Pastrami”, Pickled Gh...

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COOK TIME: 72 Hours

PREP TIME: 6 Days

DIFFICULTY: Difficult

SERVES: 4-6

Ingredients

1 beef cheek sinus removed

Pickled gherkins

4 egg yolks

50g watercress

Brine – brought to boil and cooled

75g brown sugar

30g salt

1 litre water

Spice blend – all in tbsps. Ground down to coarse texture

1 fennel seeds

1 garlic powder

1 ½ onion powder

1 ½ pink peppercorns

2 black peppercorns

1 green peppercorns

½ yellow mustard seeds

1 coriander seeds

½ citrus pepper

2 individual star anise

Method

Rub the cheek with the spice mix and place into a vacuum pouch, add the brine and seal. Refrigerate for 72 hours to cure

Remove the cheek from the brine and set aside. Strain off the liquid, bring to the boil, skim off foam and allow to cool

Use a smoking gun to smoke the cheek 5 times with an interval of 5 mins between each smoke. Rub the cheeks with more spice blend, add the chilled brine and cook sous vide for 72hour at 62C. Once cooked, remove from the water bath and cool. Slice thinly to serve

For the Set Egg Yolks

Cook eggs at 63C for 1 ½ hours, crack open the eggs and remove all the white. Place yolk into greased cling film and reserve for the dish

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[bluebirdbakes]

LEMON TART

http://www.sbs.com.au/food/recipes/heston-blumenthals-lemon-tart (Heston Blumenthal; 26cm tart diameter, 2.5 cm deep)

Pastry: 

300g (2 cups) plain flour

150g unsalted butter

½ tsp salt

120g icing sugar

3 large egg yolks

½ vanilla bean, seeds scraped

½ lemon, zest finely grated

1 egg, for the egg wash

1) 190C oven, 20 + 10 minutes

2) Blitz together the icing sugar and egg yolks

3) Blitz flour, butter and salt on low speed until it becomes a sand-like texture (2-3 minutes).

4) Combine vanilla seeds, lemon zest, egg yolk mixture, and flour mixture. Mix on low speed until fully combined (3-5 minutes) and a very soft dough has formed.

5) Mould the dough into a flat rectangle and wrap it in plastic wrap before placing in the fridge for at least 1 hour.

6) Roll the dough between two sheets of baking paper to a thickness of 2 mm, then place in the freezer for 15 minutes (OG: 30 minutes).

7)  Line tart tin with the pastry, making sure to press it into the edges and leaving the pastry hanging over the edge. Reserve a little dough for the egg wash.

8) Scrunch a sheet of baking paper several times to eliminate any sharp edges. Prick the dough with a fork all over the surface. Place the baking paper on top and add enough coins (or baking beans) to fill the casing one-quarter of the way up. Place in  preheated oven to bake for approximately 20 minutes or until fully cooked.

9) Blitz some of the leftover dough with egg using a hand blender. Remove the baking paper and coins. Using a pastry brush, brush the entire surface of the pastry case with the liquid dough to seal all holes. Bake for another 10 minutes then remove from oven and trim the overhanging pastry. Allow to cool completely.

10) When ready to bake, preheat the oven to 120C. Place the baked pastry case in the oven to warm up.

Filling:

5 lemons, zest finely grated and juiced 300mL double cream 390g white caster sugar 9 large eggs 1 large egg yolk

1) 120C oven, 25-30 minutes.

2) Place all the filling ingredients into a heatproof bowl and mix together using a spatula. 

3) Place mixture on a double boiler (simmering water). Allow mixture to warm up until the temperature reaches 62C. Then strain the mixture through a fine sieve into a jug. With a spoon, remove the bubbles from the surface of the liquid.

4) Slide the oven rack out a bit, then pour the mixture into the warm pastry case inside the oven. Fill the case to the top, slide the rack carefully back in, and bake the tart until the temperature of the filling reaches 70C (~25-30 minutes). Allow to cool completely at room temperature.

5) Before serving, cut the tart into serving sizes and brûlée some sugar on top. Serve with a dollop of crème fraîche.

Notes:

- This recipe is quite precise so don’t try and alter it. However I did reduce the sugar maybe 10-25 grams less but it did no harm :).

- I used an 18cm cake tin with a removable base. I used 2/3 of the pastry recipe (w/ zest of 1 lemon) and 1/2 of the filling which for both was just enough for my tin with no left overs. My tart has a depth of ~4cm (eyeballed).

- The first time I made the pastry i left it in the freezer for 30 minutes which was too long and made it unworkable. I think 15 is enough. If the dough gets too warm whilst lining the tin, just shove everything into the freezer for a couple of minutes and continue. I also found it tedious to roll the pastry out to 2mm. Also, since i enjoy a thicker crust i left it to 2.5-3.5mm. 

- Overhanging pastry is necessary as the pastry shrinks whilst cooking and the edges get really dark (which you can cut off if you have enough overhanging pastry).

- I only had enough coins for one single layer on the base. Pastry still turned out fine IMO. I didn’t mind that it puffed up a little, and it wasn’t too much.

- The first time I made this I used the juice of 2.25 medium lemons and I felt like the sour levels were just right. I should have measures the volume of juice used so that I could replicate. The second time i made this I either used the juice of 2.5 or 3 lemons (I can’t remember). I felt like it was a bit too sour even though my friends still enjoyed it.

- A dollop of crème fraîche subtly balances out the sourness with a little bit a creaminess. For this is much prefer the brand Bulla which offers a thicker and less sour taste than the Meander Valley brand which was quite thin and sour in comparison.