Sous vide 63 °C egg, reverse sear steak, and roast pumpkin


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Sous vide 63 °C eggs with a reverse seared scotch fillet steak and roast pumpkin served with gravy.

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, and Babylon 5.

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