Earlier today I planned to make a pork loin roast SV and finish on a cast iron pan... But, life in my house intruded - youngest had gymnastics, oldest had to work, wife wanted to do happy hour(s) with her sisters...
So I decided to try scrambled eggs SV over avocado mash on crumpets. Why crumpets? Well, I was at the store and saw some Duffy's Crumpets. My youngest brother - Jeff's nickname is Duff - i.e. Duffy. Had to get them.
Is SV the most efficient way to cook scrambled eggs? No. Is it the fastest way? No. Is it the best way? In my experience, yes! I love creamy scrambled eggs - but I don't like a bunch of loose whites running around. These were soft, creamy but totally together. In the past some of the good ones I have had always had a little tough section - not these.
Preheated the spa to 75* C (167* F.) Whisked three eggs with some cream, S&P, chives, and dill - just by look.... Poured into a ZipLok Bag and used the displacement method to seal. These are floaters - had to use a plate to hold them down. After 10 minutes, took them out and moved them around to keep them loose. Then 5 more minutes.
Meantime, toasted and buttered the crumpets and made the avocado mash. Seeded and took the flesh out of an avocado, added the juice from 1/2 lemon, a little parsley and mashed together. Be sure to find a ripe avocado, this one wasn't and it was more chunk than mash. The flavor was good, but not the texture I was hoping for.
Put the avocado mix on the crumpets (toast, or muffin) and pour the eggs over that. Add some S&P to taste, some chopped green onion greens or other aromatic that you like.
Oh boy that was good!
[attachments deleted after 6 months]
