We started with whole eggs. We cooked them for an hour at 65°C in the CVap. After an hour, we cooled the eggs, cracked them open, and removed the soft and pliable yolks. We discarded the semi-gelled whites. (We need to really work on something that utilizes the excess whites generated in slow-cooked egg processes. The easy solution is to revert back to cooking the yolks by themselves and reserving the whites for noodle making.) We rinsed the egg yolks off in cool water. We nestled the yolks into a bed of salt derived from making Red Boat Fish Sauce, i.e., fish salt. We covered the eggs in the salt and refrigerated them overnight. After one night, we uncovered and rinsed off a few eggs. They were firm and translucent. When we cut into them, the interior was still soft. The yolks had a sticky, waxy texture with an intense fish sauce flavor and aroma. The remaining eggs are still buried in salt and will be coming out shortly. We shall see how they have developed and then decide where we can take them.
About the Author
