Food: Chicken Eggs
Temperature: 148.1°F / 64.5°C
Time: 1 hour
If deep frying again, I might cook at a slightly lower temperature as the yolk firmed up a bit during the frying process.
On toast, perfect thick texture. Easy to spread on toast like whipped cream cheese. Egg white is a bit soft (Maia called it “mucousy”).
Word. Whites are not always the most pleasant sous vide at 64.5°C.