I have so many of my friends on Instagram (foodwhisperer1) ask me for the recipes that go with my Saturday food posts. I decided to start posting them here on my WordPress Blog. I have to acknowledge the creative minds at #chefsteps for the basic recipe, I have added my own preferences to the raw egg base but the results are stunning all the same.
SOUS VIDE PREP
Set you Circulator temperature to 185 F
CONTAINERS
4- 4 ounce Ball Canning Jars
Or Bale Top Jars with Gaskets
INGREDIENTS
Yield 4- 4 Ounce Portions
3- Large Eggs
3- Tablespoons Heavy Cream
or
2 Tablespoons of High Quality Mayonnaise and 1 Tablespoon Mascarpone
1/8th Teaspoon of Himalayan Salt Water Solution (I make a super-saturated solution of distilled water and salt made by adding Himalayan Pink Salt or any Salt you like to Distilled water until the salt no longer dissolves in the water. This results in a saturated salt solution that you can use in any wet recipe. I will take chunks of Rock Salt and add the to a glass jar of water and top off my solution as I use it. When the salt starts dissolving, just add more salt until it doesn’t dissolve any longer.)
You can use plain, dry Sea Salt as well but I prefer using salt in solution because it incorporates into the recipe immediately.
BLEND
Use either a blender or an immersion circulator to blend your choice of ingredients until smooth.
Transfer the egg mix evenly between the 4 jars, making sure to leave about ½ inch headspace for when they fluff in the containers.
Seal the jars finger tight or clasp down the bales and place in the water bath.
COOK
Cook at 185 F for 30 minutes
SERVE
These can be served either warm or cold.
The picture I have is how I presented them:
A Dab of Goat Butter, Grated Sardinian Bottarga and a few pearls of Soy Caviar
The only limit to your toppings is your imagination. Buon Appetito!
OtaiseD's Blog 