You'll Want to Make This Indulgent Sous Vide Short Rib Slider

Allow a whole day for this recipe. The cook time is 12 hours! There are popular recipes to cook short ribs for 72 hours, but let's take it slow, right? I hope you don't mind the egg on egg on egg on egg nature of this sandwich.

What you'll need:
1 pound of Short ribs 2 Sous vide egg yolks, chilled 2 cloves of garlic 1/4 of an onion	1 sprig of rosemary Slider buns Sir Kensington's Sriracha mayo Sous vide circulator

Place the short rib, garlic and onion in a vacuum sealed bag (or cleverly squished ziplock).  Slow cook the short ribs at 185 degrees F for 12 hours. If you aren't watching it cook or are planning to go to bed, make sure your sous vide set up is partially covered with a lid or plan to check on the water levels. The worst thing that can happen is that the water runs out at the sous vide circulator stops and the meat becomes totally unsafe to eat!

When it was all done, I cooled the meat in its juices in the fridge.  When I was ready to eat, I drained the jus (save it, oh god SAVE IT), salted the meat and seared them in a pan. The meat fell off the bone but was not quite melty -- like a 72 hour short rib would be!

This is key, I saved the jus, because I don't waste anything. I usually make gravy but I wanted to use the Sriracha mayo instead.

So, this is what happens when you sous vide eggs and keep them in the fridge. If you don't "revive" them in hot water, the yolk becomes SPREADABLE! Imagine the thickest, creamiest natural mayo, ever.

Now it's time to assemble! Cut up short rib, spread the, cold sous vide egg yolk on one side of a slider bun, and slather Sir Kensington's Sriracha mayo on the other..

Was this too much egg? No? Yes? Ok, well let me know what you think on the @Randwiches Twitter, Instagram or Tumblr.

A Scientific Guide to Fun Sous Vide Egg Yolk Croutons

Warning: your patience will be tested with this recipe. I urge you to remain calm and refrain from flailing too much or you may rupture an egg yolk. I repeat, no flailing. It will be worth it and then once you've eaten it all, only then, can you flail.

What you'll need:
7 eggs Flour Panko or coarse bread crumbs Frying oil Arugula 1/2 a Lemon Olive Oil Salt and Pepper to taste	For the crumble: 1/8 cup of parmesan cheese, cubed Handful of walnuts, toasted 2 cloves of garlic 1/2 teaspoon of dill Sous Vide Circulator or preferred soft boiling technique.

For the crumble:

Smash the garlic with a mortar and pestle, mezzaluna knife or very finely with a sharp knife. Crush the rest of the ingredients together with the garlic until it forms a rough sand, like from a rocky beach.

For the eggs:

Slow cook 6 of the eggs with the sous vide circulator at 148.1 degrees F for 60 minutes. Ready a bowl with room temperature water in it. Once the eggs are done, rest them for at least 10 minutes in the bowl of water.

This is a very exaggerated gif of what an older generation Nomiku sous vide circulator looks like in action. In fact, it was mostly just me—shaking with excitement about these eggs. But let's be clear, I wasn't flailing.

While you wait, prepare your fry station! A muffin tin may help you with this. Place a bit of flour in one cup, then the last uncooked egg (jostled with a fork) in another and then panko in the cup next to it. If you don't have a muffin tin, 3 shallow bowls work as well.. Prep a small pan with 1 inch of frying oil. Find a piece of bread to use as a test piece.

Whoa! So when you sous vide an egg, the whites cook at a different rate than the yolk. When I picked it up in my hand, the whites fell away and there was this semi-solid yolk leftover. It is more custardy than soft boiled, but still delicate. Separate the whites from the rest of the eggs and save for another project (or eat with furikake and soy sauce, cause YUM?!). 

Working slowly with another plate, dust each egg yolk in flour, dip it in raw egg and then finally toss in the bread crumb. Once all six egg yolks are dredged, test your fry oil with a piece of bread. If the bread is golden, then you're ready. If it disintegrates or turns black, turn that damn heat down! Slowly slip the egg yolks, one at a time, into the fry oil. Don't play with them. Let them cook for a minute before flipping them. 

When the yolks are done, drain them on a paper towel. If you 're just going to eat one, sprinkle a little kosher salt on top.

To assemble:

Squeeze the lemon over the arugula and toss with a swig of olive oil., a pinch of salt and a few twists of pepper (because you use a grinder, right?). Place a yolk crouton on top and finish with parmesan crumble. When you crack into its bready crust, the yolk will act as a silky addition to the citric dressing. Enjoy it, as I did!

Let me know if you try this by tagging @Randwiches on Instagram, Tumblr or Twitter. 

Fascinating Things I Learned About Onsen Eggs (+ some short rib)

Onsen eggs originate from Japan, where eggs are slow cooked at a low temperature in the Onsen Hot Springs. The eggs are traditionally served with a dashi broth, soy sauce and scallion. It's such a simple dish if you can get over the slow cooking part. Possibilities are endless for breakfast! Think about swapping out the broth, toppings or even the cook-time of the egg.

Things you will need:
Eggs Leftover short rib jus* White Miso paste Scallion Smoked Maldon** Black truffle (Optional) Rustic bread, toasted Sous Vide Circulator***	*Or any roast drippings. If you haven't made a roast recently, try beef broth reduced to half. **Any chunky sea salt with do. No table salt. No, not ever. ***I'm currently using a Nomiku, but there are others on the market. If you don't have one of these devices at all, go for a soft boiled egg!

First, you'll need sous vide soft cooked eggs. Set your circulator to 148.1 degrees F and cook 6 eggs for 60 minutes. Rest them in a bowl of tepid water for 10 minutes. Or, if you're like me, store in the fridge for later.

Here are a few guides!

• Sous Vide 101: All About Eggs
• The Food Lab: Perfect Hard Boiled Eggs
• Perfect Steamed Eggs

Make your "broth" by straining the jus and mixing it with a half teaspoon of miso paste. Taste it for saltiness. Dilute with water to your taste. 

Toast your bread. If you like to use the oven, use the residual heat on the range to heat the broth lightly. If you've stored your eggs in the fridge, revive them by pouring boiling water over them and let sit for about a minute for them to warm through.

To assemble, crack a sous vide egg into the lightly warmed broth. Top with scallion, a few flakes of salt and the truffle (if you're fancy). 

Enjoy with toast! I prefer wedges of SCRATCH Bread bourbon wheat.

Other potential toppings: crunchy onions, roasted garlic, furikake or even toasted sesame seeds!

Let me know if you try this with another broth or topping by tagging @Randwiches on Tumblr or Instagram.