Scramble Egg Espuma
A siphon-cooked scrambled-egg espuma with a hit of sriracha, cooked sous-vide style in a water bath.
ā±ļø Prep: 10 minš³ Cook: 75 min
Nutrition
per per 300 g portion90
Calories
6g
Protein
1g
Carbs
7g
Fat
Ingredients
| 4 | large eggs | |
| 5 tbsp | 75 ml | heavy cream |
| 0.5 tsp | 2.5 ml | salt |
| 0.5 tsp | 2.5 ml | sriracha sauce |
Instructions
- PurƩe the eggs, cream, salt, and sriracha thoroughly with an immersion blender.
- Strain into a whipper and screw the lid on, but do not pressurize yet.
- Place the whipper in a water bath (a pot of boiling water) at 158Ā°F/70Ā°C and cook until the mixture is partially curdled, around 60-90 minutes.
- Remove from the bath, check that the eggs are just partially set, then pressurize.
Tip: an iSi strainer fits into the canister more easily than a funnel when pouring.