I also only eat medium rare steaks. Some expert he is. eh? Rare store ground hamburger or any sausage even if I make it myself? Never. If I grind it myself can we say delicious medium rare burgers? Since whatever was on the surface has no time to spread and incubate, you bet your butt we can. The reason for this is surface area. As long as you sear your steak, you can have the middle blood red. Virtually no risk. Grind the meat and let it sit even at fridge temps, you have to be cooked edge to edge. (High risk) Grind your own and use immediately and cook medium rare. (Low risk)
As far as eggs go, just buy pasteurized eggs. No risk. If you have a few spare bucks laying about get an immersion circulator (souse vide machine), and just pasteurize your own. Anova makes a not ridiculously expensive one (I have one) Skip trying veggies in it. Stick to proteins. Check out what you can do with eggs in one. https://www.chefsteps.com/activities/the-egg-calculator. Ever had an egg with a crumbly firm yolk and runny whites? You can do it. (Don’t know why you would want too, but you can) All I can say is perfect eggs every time consistently with every egg identical.
Hit youtube and see what you can do with meat. Chuck that is like ribeye, and still medium rare, edge to edge. Edge to edge perfectly pink steak, with no overcooked surface band. Get a MAP gas torch to do the final sear.
About once a week I get lazy, throw some baking potatoes in the oven for an hour (400F), a cpl of ribeyes in the Sous Vide at 131 F for that same hour and cut the bottoms off of a bunch of asparagus. Put the asparagus in cold water. Half an hour in I drain the asparagus, toss them with olive oil salt and pepper, and toss them on a baking sheet, and into the oven for 20 minutes. At the end of the hour I sear the steaks with a torch. Total work time on the meal, < 10 minutes for a fancy restaurant quality meal. Steaks always perfect. The sides are also always the same.
We are alike.
I always grind my own burger and make sausage.
The Anova is nice but I modified a cooler to be a Sous Vide machine and it has a 25’ cord...I put it in the trunk of my pickup (yes, trunk) and can bring it places with great meat ready to go after a quick torching. Fantastic devices these Sous Vide machines...
Have yet to do eggs but will some day...Wife loves scallops!
I do a lot of grilling on my ceramic grill - makes fantastic burgers.
Also have a hydroponic garden for veggies.