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Soft Cooked Eggs
Serves 2 or more
INGREDIENTS
Large eggs, as many as desired
METHOD
1.
Use your Immersion Circulator with your cookware or cooking vessel
according to the operation instructions on page 8. Fill with
appropriate amount of water.
2.
Set temperature to 142°F.
3.
When water comes to temperature, place eggs in stockpot.
4.
Cook for 55 minutes.
5.
Remove and cool down in ice water if not consuming immediately.
6.
To eat, crack egg as if you would when raw. Egg will slip from shell
easily.
24
Corn on the Cob
2 servings
INGREDIENTS
2 ears of corn, shucked
2 tablespoon unsalted butter
Kosher salt and fresh pepper to taste
METHOD
1.
Use your Immersion Circulator with your cookware or cooking vessel
according to the operation instructions on page 8. Fill with
appropriate amount of water.
2.
Set temperature to 180°F.
3.
Place all ingredients in a zipper top bag, remove air, and seal bag.
4. When water comes reaches 180°F, place bag in stockpot.
5.
Cook for 30 minutes.
25
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