For anyone who may have had the вЂњslutвЂќ at Eggslut, you are already aware the glory for this meal. For anyone that havenвЂ™t, i’d like to supply you with the run-down. The вЂњslutвЂќ is a coddled egg along with silky smooth potato purГЁe in a cup jar, offered with slices of baguette. When you initially dunk the piece of bread to the container, the egg explodes its goodness that is yolky and with all the potato purГЁe. This creates a yolky, potatoey combination this is certainly heaven-sent.
I really really like this dish as you can probably tell. And that’s why we desperately desired to figure down a recipe that could rival the вЂњslutвЂќ by Eggslut. After testing several potato purГЁe dishes and egg cooking times and temperature, we identified a copycat recipe that is worthy. Now i will be very happy to share this recipe as it still brings me with you, in hopes that itвЂ™ll bring you as much joy.
Time and Temperature
After a lot of R&D, weвЂ™ve found that cooking the вЂњslutвЂќ sous vide at 65C/149F for 30 minutes could be the combo that is perfect. This time around and heat produces that completely runny yolk but firm whites that you desire. Just be sure you’ve got a trusted vide that is sous accurately regulates the heat of this shower or your outcomes can vary (have a look at Anova or Joule).