MacKenzie

Tony, I've never done straight out of the fridge, either I take them out the night before of if I take them out in the morning I set them in a bowl of hot water while the bath is coming up to temp. If you are doing 2 eggs tomorrow why not do one for the 30 sec and the other for 1 mins. in the boiling water. Mine needed 167F for 13 mins and then 1 mins in the boiling water to get white fork firm and you are doing it for 13 mins. @ 166F so I figure you need to do at least 1 min. to get that white fork firm.

Jon, your mother must have gotten a real laugh out of that cook, plus some good steak.

My breakfast egg, the yolk was a little runny, not enough for you I expect, and the rest of the yolk was creamy. The white was fork ready. This is the way I like my egg. SV 13 mins., boiling water 1 mins. and 20 sec or so rinse under cold water from the tap. I do have to use a spoon to get it all out of the shell.

Looks great to me, Rak, a very nice dinner.

That is really odd, Tony, when I did mine for 13 mins. and then 1 min. in boiling water from the microwave the yolk was some what runny but most of it was creamy and the white while it separated from the yolk was fork firm. I'm taking one out of the fridge tonight and doing it again. Normally I cheat and take the egg out of the fridge in the morning and put it in a little bowl of hot tap water to bring the temp. up.

That is a gorgeous sight.

Now you're thinking.

Liking eggs sure does help the situation. I usually have one for breakfast.

Thanks, guys:) You've got that right Tony.

Tony, what I did for the hot water bath was heat a pitcher of water in the microwave and it was ready for the egg when it came out of the SV.

In between shoveling and snow blowing after yesterday's snow storm I managed to make 3 dozen pretzel bites. They are addictive.

Thanks, mk1. I love cheese so you know that I loved this dish. Maybe the next time the weather will co-operate and I'll do it on the KK.

Looking forward to the new pixs.

Thanks, Syzygies. Some great reading, info and ideas in the links.

Thanks, tinyfish. It was a lot of fun to do.

Yes, practice is great. You get to know how the dough should feel no matter the recipe.

Rak, that one won't see breakfast;) It didn't make it through the evening. Maybe next time:)

Tony, I'm interested in hearing your results.

Rak, great job on the sourdough bread. Looks tasty.) You are going to turn into a bread machine before you know it.

Rick, I love that tile, colours are beautiful. I love a blue green mix. Your dog is gorgeous too. Your Little Doorman has things under-control too

Made a Khachapuri this evening. Had every intention of baking it on the KK but when I went outside I thought better of it. We are at the beginning of another major storm and this is not a quick cook as I needed to heat sink the KK to 425F. Came right back in the house and forgot that idea for this time. I precooked the mushrooms and red pepper. Mixed 4 oz on Monterrey Jack and 4 0z of Provolone with a beaten egg. Put this mixture on an oval shaped pizza dough. Folded the edges up and twisted the ends. Bake @ 425F for 15 mins. Then coat all over with an egg yolk/water mixture and drop an egg on top. Cook several more minutes until the egg is set. Cut. Plated.

mk1, drooling pleasure is so right. Beautiful cook.

Rob, that chicken looks delicious and I can imagine how juicy it is.

Way to go KK team.

I took another stab at the SV method for eggs. 167F for 13 mins. Then plunged into boiling water that just came out of the microwave. Left the egg for 1 min. then ran it under cold tap water for several seconds. The white was more firm and I had no trouble eating it with a fork, the yolk was partly running and partly creamed. I will probably do the same tomorrow but change the 13 mins. to 12 mins. My eggs vary in size because I get them from someone down the road. They are very fresh but certainly not graded.