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Did these on the smoker at 225° for an internal target temp of 110°, then hit them on all sides in a blazing hot cast iron pan to 130°. I should have pulled them at 125° because after the rest they went to medium where I like mine medium rare. Still, the best filet I have ever eaten.

Did these on the smoker at 225° for an internal target temp of 110°, then hit them on all sides in a blazing hot cast iron pan to 130°. I should have pulled them at 125° because after the rest they went to medium where I like mine medium rare. Still, the best filet I have ever eaten.

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[–] • 1 pt

I love poached eggs. That’s interesting using sous vide with it still in the shell. Still in plastic I’m guessing, but a little less distasteful with the egg still in the shell. Although shells are porous, so I still think the plastic can seep into the egg. I’ll stick to regular poaching. I also love a jammy egg. Almost as good as a poached egg.

[–] • 0 pt (edited )

No, not at all. The egg just in the water bath (in the shell). Also, you can use a metal pot/pan for your sous vide if it is one of those ones you attach to the side of the water bath. When I was saying poach in-shell I really mean just the shell. I also use my sous vide to hard boil eggs since you can get them damn near perfect every time to the exact level of "done" you want.

This is an example recipe but you get the idea. https://anovaculinary.com/blogs/blog/recipe-sous-vide-egg?_pos=2&_sid=5b36fe9c0&_ss=r