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Sous Vide: Scrambled Eggs, Bavette, Pork Chops & Pears

December 3, 2009|Richard Nikoley Free The Animal||

I increasingly can’t get enough of this. And I’ll be at it again tonight — ribeye steaks for dad, I think. Two evenings ago I decided to try the scrambled eggs. I got the desired custard consistency. Unfortunately I did not get a photo as the four servings were gone immediately. I did them precisely…...

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Richard Nikoley Free The Animal

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More
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