Foamed Scrambled Eggs

This egg foam is something like a whipped mayonnaise, but very light, and goes great with steak and fries. Try it out!

Foamed Scrambled Eggs

Measure out into a bowl:

4 large (240g) eggs

5 tablespoons (75g) heavy cream

1/2 teaspoon (2g) salt
1/2 teaspoon (2g) sriracha sauce
Using an immersion blender, thoroughly purée the ingredients. Strain into a whipper and screw lid on, but do not pressurize yet. Place whipper in a water bath ( pot of boiling water) at 158°F / 70°C and cook until the mixture is partially curdled, around 60 to 90 minutes. Remove from bath, check that eggs are just partially set, and pressurize.  Try using a iSi strainer, its a lot easier  to fit into the canister when pouring.

Leave a Reply

Your email address will not be published. Required fields are marked *