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went to the farmers market and made dinner

david_111729

Had some friends over for dinner.

cured pork belly in a sweet brine for a few days and then sous vide for 12 hours. Served with 64 degree egg. My take on green eggs and ham. Served with mushy peas, pea shoots, pea pod and mustard.

black cod and shrimp with a corn and mushroom relish thing. served with curry cauliflower puree

ribeye steak and scallop with purple and new potatoes, shishito peppers, and foie mousse. Kinda messy but tasty!!!

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Comments

david_111729

crack the egg open into a small bowl and only use the part that is held together. The rest is watery and too runny to present on a plate.

Rachel_Walsh_108889

Hey David I have a question, I honestly would love to get my eggs to look as perfect as that...I've been practicing with my husband different temps and times to make them look like this and we have tried 64 degrees for an hour and it still wasn't what we wanted. Does the grade of egg matter? Was it farm fresh or anything like that? Thank you so much!

Rachel_Walsh_108889

Hi David! That egg is absolutely stunning! I used to do sous vide eggs at an old restaurant but they never looked this great!

david_111729

one hour. I think you an go less but I usually just go one hour Thanks!!!

Tom_Champion_14732

First - all it all looks great. The third messy? No way. 64 degree egg has me curious - how long?