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Suggest a better description1. Setup Sous Vide water bath to 162 degrees Farenheit
2. Using an immersion blender, Mix all of the ingredients and blend until smooth. It is helpful to lift and depress rapidly to infuse air into the egg mixture.
3. Pour the mixture into zip locks bags and remove as much air as possible or alternatively use a vacuum sealer but leave a small amount of air before sealing the the mixture.
4. Cook the eggs approximately 35-40 minutes until the eggs just begin to set.
5 Pour the egg mixture back into the immersion blender mixing cup and thoroughly mix and aerate the mixture.
5. a.) Pour the mixture back into the zip lock bag, remove the air from the bag. Turn the Sous Vide Bath down to 131 degrees and hold for up to 1 hour. Serve in a ramekin or small bowl
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6. Pour into a whipping siphon, charge with two cartridges of nitrous oxide, and use the mixture to dispense a perfect round egg omelet, add ingredients as desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 292 | ||
Calories from Fat: 249 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.7g | 37 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 504mg | 155 % | |
Sodium 93.7mg | 3 % | |
Potassium 106.2mg | 3 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.2g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 292
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