EGG LIKE PUDDING - How to SOUS VIDE an EGG
Watch how Chef Scott Cannon cooks his 62 degree egg and makes an incredible dish with it. He will show you how to sous vide an egg, so the yolk is perfectly soft like custard.
Link to Sous Vide - https://amzn.to/2Cqehj3
Link to Sous Vide Container - https://amzn.to/2Npp2sm
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For this dish I wanted to use the technique of a 62 degree egg. First you take the eggs and you
drop them into the sous vide water bath, cook for an hour at 62 degrees celsius, remove and shock in
ice water. I like to use this technique because it gives the dish a custard-like egg yolk. For this
dish I use a 62 degree egg to be the base and the star for a chilled asparagus soup with a toasted
brioche. I paired it with brown butter sweet potato puree and a summer vegetable salad with
a tarragon oil and finish with paddlefish caviar. I like to plate so it is appealing to the eye
but every bite is balanced and different from the last. The 62 degree egg balances this dish
out with richness that matches the acidity of the soup.