If you’ve been following our Nomiku food-scapades, you’ll know that because of your help, we’ve found some awesome uses for sous vide and Nomiku.
People have mentioned using Nomiku to warm bread dough, to make cheese, and one of our faves–to pasteurize!
Using the precise temperature controlled Nomiku water bath, we’ve pasteurized beef to make a sous vide tartare. This is perfect for people who are a little squeamish, or for health reasons, can’t consume raw foods (like if you’re pregnant).
This same pasteurization hack can be used for egg yolks. If your mama ever scolded you for eating raw cookie dough, well, tell her to calm down, because sous viding an egg at 65C for an hour eliminates worries of getting sick. At 65C, you not only get a perfect and custardy egg yolk, but one that is pasteurized.
So feel free to slather that yolk on some toast, batter it up and fry it, or just go to your mom’s house and eat a yolk in front of her and prove her wrong.
If you have some favorite uses for sous vide eggs, let us know–we’re always hungry for more recipes!