Dining date: 5/28/12
While most of the foods I prepare sous vide have been meats, I’ve been trying to broaden my repertoire a bit lately. I’ve poached whole eggs a number of times; they’re one of the easiest things to sous vide since they don’t need vacuum sealing, just place them in the water straight from the carton. However, Gourmands Review tuned me in to a recipe for sous vide scrambled eggs. Given that I had recently returned home from Europe with some Spanish jamon iberico, I thought it would be an opportune time to make the eggs to go with the ham. Even more fitting was the fact that it was a Heston Blumenthal recipe, whose restaurant (The Fat Duck) I had dined at a few days prior.
The ingredient list of eggs, whole milk, heavy cream and butter sounded like a heart attack on a plate, so it had to taste good right?
6 large eggs
2 tablespoons whole milk
1.5 tablespoons heavy cream
1.5 tablespoons unsalted butter, melted
1.5 tablespoons brown butter, melted, for serving
Preheat the water bath to 167°F (75°C).
In a bowl, blend the eggs, milk, cream, and salt with a hand blender or whisk, then stir in the melted butter.
Divide the egg mixture in half and pour into two food bags. Seal under full pressure if using a chamber sealer, or use two zip lock bags and seal using the water displacement method.
Cook for 15 minutes, massaging the contents every 3 to 5 minutes.
Transfer the eggs to warm plates, drizzle with the brown butter, and serve.
Once the eggs were ready, I plated them with a little bit of chopped chives.
The last ingredient would be the jamon iberico, which I laid on top of the eggs to let the residual heat slightly melt the fatty slices.
In my first try at the eggs, I found them to not be as creamy as expected and they also seemed to be cooked a bit more than my liking too. Instead of fluffy, airy eggs these were somewhat firm. It did work well with the ham though, the salty pork flavor being an ideal pairing with eggs.
In my second attempt I stepped up the cream a bit and turned the temperature of the water down a couple of degrees…but I still liked the first batch better.
Given that my first two attempts have yielded OK-but-not-great results, it may be a while until I try this one again. For now, I’ll stick to poaching eggs.