Cooked some eggs at 66°C peeled and seperated the yolks. Seald the yolks in a vacuumbag and rolled flat. Cooked again at 72°C to firm up. Was still quite fragile. I cut of the edges of the bag removed one side cut the circle and then layed the whole thing upside down on the plate and peeled of the second plastic layer. Worked ok, but got the plate a bit messy. Have to try different temps for second cook. Served with bacon cooked at 63°C for 24h and the seared, also some sauted button mushrooms. Chives would've been pretty nice i think but didn't have any. Quite the umami bomb.