63 Degree egg with Baconized ham

This is like Bacon and Eggs, kicked up a notch …  BAM!

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Dinner and a Show

The trick is to set the whites before cooking the yolks, so that you don’t end up with watery egg whites yet have a perfectly cooked yolk.  The theatre when the yolk is cut is worth all the effort.

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63 Degree egg with Baconized ham
Course Breakfast
Cuisine Modernist
Servings
people
Ingredients
Course Breakfast
Cuisine Modernist
Servings
people
Ingredients
Instructions
  1. Get a pot of water boiling on the stove, then drop it to low and gently add the eggs
  2. After about 3 minutes the whites will have been set and you can gently remove the eggs before the yolks can start to cook.
  3. Put the eggs in ice water for 1 minute - this will stop them cooking and further set the white.
  4. Set your sous vide to 63C and cook the eggs for 45 mins which will perfectly cook the yolks to a runny saucey consistency.
  5. Dice your leg ham into 1cm dices.
  6. Get a pan on the stove very hot and add a tsp of lard to get the fat rendering of the ham started. And of course add the ham.
  7. When the ham has gone brown and crispy add in the stock. Careful as you are adding cold liquid to hot fat - it will spit. This will coat the now baconized ham with the gelatine and cook in the rendered fat.
  8. Add the baconized ham to a bowl and you can pour the bacon nectar (rendered fat) into a storage jar for the next time you cook.
  9. Peel the eggs. I find it's easy to take off a panel and then insert a teaspoon to de-adhere the egg white from the outer membrane.
  10. Perch the eggs on the bacon and serve
  11. Enjoy the theatre as the dish sauces itself
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