Flavor to go Fast!: Egg Porn

I'm stoked on eggs recently for various reasons (beyond the epic nutrition I already knew)

Eggs in a boat?

Watching Ready Steady Cook and other shows in Oz I learned a few things. Like an excellent way to separate yolks from the white! You just crack the egg into your hand and let the white slide out. I've found putting it in one half the shell first and then your hand works even easier. Perfect separation!

Why would I want them separate? So I can get the yolks delicious runny and raw and the white a little browned and crispy! Not only is this tasty but it's also healthy, since the white contains anti nutrients that block the absorption of the goodies in the yolk, which you don't want to ruin with heat (or oxidize the cholestorol/saturated fat with heat).

Also very nice for making Hollandaise or Bearnaise Sauce! I became obsessed with the stuff after having some with Grilled Cod in the nice hotel in Sydney.

I make an elementary version, but love it still. You could go all out with the complex style, but I'm a simpleton. The ghee flavor could not be used any better in this sauce. It's in between creamy and sweet almost like the best parts of yogurt+toffee?

2-3 Yolks
1-2T Ghee
Pinch of Rice Wine Vinegar
Salt n' Pepper
Pinch o' Lemon (Optional)

Also in the egg world, I can now make perfect soft boiled eggs every time! I got my Mom a Sous Vide Supreme for Christmas. (that egg in the back is hardboiled)

The yolks are like fluffy little medallions of awesomeness. Almost runny, but still hold their shape at the same time. Amazing. And you don't have to peel them like hard boiled eggs because they just slide right out. I'll make a bunch and then have 'em ready in the fridge all week. Can't wait to add them to soups. More from the Sous Vide soon!