re: Barry Drinking and Cooking Thread

Picked up some dry aged ribeyes for the family and 4 bottles of various reds. Powers out so using a burner & the new discada on the porch. White cans for when the wine is gone.

I used a sous-vide to boil the eggs (traditional boiling will probably work better honestly, I just felt like experimenting), so unless you have one my recipe would be pretty useless. But I did 140°F for 15min, boiled for 2-3min, then soaked in ice-water before wrapping in boudin.

All I can say is, peeling soft boiled eggs is a pain . Also, after you wrap your eggs in sausage, refrigerate it. Did an egg wash and corn flour batter, refrigerated again, then battered again before frying. Helped to keep it all together.