Sous Vide Scrambled Eggs
For an elegant, gourmet take on Easter brunch, try this chef-created recipe for sous vide scrambled duck eggs from Sous-Vide magazine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sousvidemagazine.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Zip-top bag
- Pot
- Grater
- Bread knife
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Mixing bowl
- Whisk
- Skillet
- Spatula
- Pastry brush
- Paring knife
- Airtight container
Ingredients
- 2 Tbsp unsalted butter, melted
- 1 clove garlic
- 1 C whole milk
- 1 C Parmesan, grated
- 1 tsp salt, plus extra to taste
- ¼ tsp pepper, plus extra to taste
- 1½ tsp lecithin
- 1 fresh baguette
- Melted butter or oil, to taste
- Salt
- pepper
- 4 duck eggs
- ½ tsp truffle salt (may substitute kosher salt)
- ¼ tsp pepper
- 4 Tbsp butter
- Shaved truffle, to garnish (may substitute fresh herbs)
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