Here’s a question: Who doesn’t like brunch? No one, that’s who.
That’s why when we were invited – along with our friends at Suppershare – to attend The Bold Italic’s Food + Tech Panel we decided to bring a sous vide brunch bar with us!
We prepped over 200 eggs. 200 fantastic beautiful golden drops of sunshine eggs that were done at 63°C for an hour. Yolks were like custard, while the whites remained delicately semi-solid.
A lot of people were surprised by the texture and commented that they’ve never had an egg like ours before. Welcome to Nomiku land everyone, where every egg is perfect and the magic of sous vide is at your fingertips.
Of course you can’t just have eggs for brunch, because that’s just breakfast. Boringggg. So we also cooked up some chorizo, bacon, and fried shallots, because brunch.
Eggs were cracked fresh in front of attendees and people had full reign over our smorgasbord of toppings. In between “mmms” and “oh my gosh!"es we were happy to chat with so many people interested in the intersection of food and technology and its interconnectivity. It was a packed house for something we’re also passionate about and that was an amazing thing to see.
Do you have thoughts on how food and tech connect? We’d love to hear your take!
Or do you really just like brunch and want to tell us about your favorite brunch recipe? That’s cool, too!
The Nomiku team