Pork noodles with sous-vide egg

11 Mar

So apparently, when you cook an egg at a low temperature in a water bath for about 50 minutes, magic happens.

That was the case with this experiment, which involved a temperature-regulator attached to a rice cooker (Happy Sous-Vide and/or Valentine’s Day present!); udon; pork; and various vegetables, spices and other happy-making ingredients. At a low temperature for a long time, the proteins in the egg transform in a way that makes the finished egg an instant tongue-coating (but not creamy) sauce when cracked over an otherwise basic bowl of noodles.

The most important information to have in this case can be found here, in Douglas Baldwin’s online guide to sous vide.

The rest is this: pork marinated in hoisin, soy, lime juice, honey and sriracha; then sauteed with garlic and chiles; then mixed with vegetables; then tossed with cooked udon noodles; then topped with the cracked egg; then stirred around a bit to make the sauce.

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