Scramble Egg Espuma

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.

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