Originally Posted by
JBord
I have tried to sous vide eggs a couple of times. I guess technically it's poaching since the water isn't boiling, but I've put the whole eggs in their shells in. Once too undercooked and once the yolks were hard but the whites were still runny. Eventually I may get to a perfect poached egg. But also a lot of time just to get a couple of eggs!
Not quite sure the timing on a sous vide but softboiled eggs with bread (toast preferred but you work with what you've got) is a common breakfast in South East Asia. Kaya is optional (if you can find it).
Cobb salad (or chicken ceasar) often work for lunch. Once in a while, I'll go buy a bag of bhel puri (indian snack mix). Grab some cucumbers, tomatoes, tofu puffs (this you have to cook) and some onions to make a different kind of salad.