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that steak and eggs is simple guys. just think about it for a second. he says how the egg is done. 63 degrees water temp. just drop a whole egg in 63 degree water for about an hour and then cool in an ice bath. peel the shell gently and then discard the runny egg white and you have a barely 'poached' yolk.
judging by the look of the striploin, it looks sous vide.
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