Meatless Monday Salad: Nomiku Sous Vide Yolk using Davidson’s Safe Eggs

Sous Vide Yolk with avocado, orange, red onion, cauliflower, tomato, garlic goat cheese

Happy Meatless Monday! I’ve been using my fave ‪‎3-2-1 Dressing on salads and as a marinade for chicken. I drizzled it on a salad of avocado, orange slices, red onion, blanched cauliflower, garlic goat cheese, tomato, sea salt and coarse ground black pepper. I’ve been experimenting a bit with a sous vide I received from the wonderful people at Nomiku recently. As you can see in the photo above, I included a 64.5 degree C egg yolk (I had been dying to sous vide for several years). I’ve included this sous vide “Egg Matrix” by Douglas Baldwin to show the texture of an egg yolk cooked at different temperatures. I’m looking forward to trying a 66 degree C malleable yolk too! Thanks to a very generous “Thank You” from Davidson’s Safest Choice Eggs for a social media tip, I have plenty of pasteurized eggs for experimentation, and no worries about salmonella.

Sous Vide Egg Matrix

Although I realize that chicken breast meat is a healthier cut, I have always had a preference for dark meat, due to the juiciness and texture. For me, chicken breast had to be from a Costco whole roasted chicken, or I had to pan-sear a breast perfectly for me to enjoy it. Now that I have the Nomiku, the juiciness and tenderness of cooked chicken breast will no longer be a problem. In fact, the Nomiku sous vide will definitely expand the options for enjoying leaner and tougher cuts of beef for budget-friendly healthy meals. I will be sharing these culinary adventures, and I hope you follow along!

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