Go to the Recipe: Egg Yolk & Bacon Sandwich
I wanted to make the whole egg Sous Vide for this, though just the yoke looks yummy, too. Suggestion?
I would use the ChefSteps egg calculator and choose a time and temperature that would give you a bit firmer white, but a still spreadable yolk, than what I used for yolks only. The white will be quite runny with the settings used in this recipe.
