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Ice Cream Cone Cake

 Ice Cream Cone Cake Yesss! An Ice Cream Cone Cake is a fun, whimsical treat that looks like it’s straight from a kid’s birthday dream — but it’s just as loved by adults who appreciate dessert with flair . This cake is all about playfulness, combining real cake with the look of an ice cream cone meltdown. 🍦🎂 🍦 Ice Cream Cone Cake A festive layer cake topped with upside-down ice cream cones and drippy “melting” ganache! 🎉 Great for birthdays, summer parties, or anytime you want to show off. 🍽️ Serves: 10–12 ⏱️ Total time: ~2 hours (includes cooling & decorating) 📝 Ingredients Cake (any flavor you love — here's a classic vanilla): 2½ cups all-purpose flour 2½ tsp baking powder ½ tsp salt ¾ cup unsalted butter, softened 1¾ cups granulated sugar 4 large eggs 1 tbsp vanilla extract 1 cup whole milk Buttercream Frosting: 1½ cups unsalted butter, softened 5–6 cups powdered sugar 2–3 tbsp milk or cream 1 tbsp vanilla extract Foo...

Sous Vide Poached Egg Recipe | Recipe Hub 97

 Sous Vide Poached Egg Recipe

Sous vide poached eggs are incredibly easy to make and result in perfectly cooked eggs with a velvety texture. Here's a simple recipe for sous vide poached eggs:

Ingredients:

  • Eggs (as many as you want to cook)
  • Salt and pepper (optional, for serving)
  • Optional: toppings like chives, hot sauce, or grated cheese

Equipment:

  • Sous vide immersion circulator
  • Water bath/container
  • Slotted spoon

Instructions:

  1. Set Up Sous Vide:

    • Fill a large container or pot with water and attach your sous vide immersion circulator. Preheat the water to 75°C (167°F).
  2. Prepare the Eggs:

    • Place the eggs directly from the fridge into the preheated water bath. There's no need to place them in a bag; you can cook them directly in the shell.
  3. Cook the Eggs:

    • Let the eggs cook in the water bath for 13 minutes. This will result in a set white and a runny yolk. If you prefer your yolk slightly thicker, you can increase the cooking time to up to 15 minutes.
  4. Remove the Eggs:

    • Use a slotted spoon to carefully remove the eggs from the water bath.
  5. Crack and Serve:

    • Gently crack each egg over a bowl, allowing the egg to slide out. Be careful, as the whites will be delicate.
    • Season with salt and pepper, and add any additional toppings you like.

Tips:

  • Freshness: Use the freshest eggs you can find for the best results. Fresher eggs tend to have firmer whites and will hold their shape better.
  • Adjust Cooking Time: If you prefer a more custard-like yolk, you can experiment with slightly lower temperatures (around 73°C/163°F) and longer cooking times.
  • Ice Bath (Optional): If you're not serving the eggs immediately, you can transfer them to an ice bath after cooking to stop the cooking process. Reheat them in the sous vide bath for about 1 minute before serving.

Sous vide poached eggs are versatile and can be served on toast, in salads, or as part of a brunch spread. Enjoy your perfectly poached eggs.

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