I made this Sunday, but never got around to posting.

[madbaker]

This week's Resolution Recipe: Sous vide omelettes.

2 large eggses, beaten
1 Tbsp whole milk
2 Tbsp diced cheddar cheese
meat: recipe suggests crumbled bacon, I used chopped leftover lonza.
(I added: good handful chopped chervil from our veg box)

Set the recirculator to 167. Combine everything in a quart Ziploc. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 15 minutes (!) and gently massage the bag every 5 minutes.

Remove the bag from the water, transfer to a plate, and serve.

What worked: It was tasty.

What didn't: ...user error. I gleefully set the information on my phone, which beeped when the temp was ready. But I then forgot to set the timer. I'm not sure if I didn't cook it long enough or if my failing to massage the bags meant that the cheese wasn't fully distributed; either way, they were slightly runny.

Will I make it again? Eh, probably not.

Comments

[hrj.livejournal.com]

If you take out the "sous vide" label, this is what I call "easy clean-up, personalized omelettes for large camping groups". Make up a bunch of omelette additives (pre-cooked) before the trip, get the "beaten eggs in a jug", and have people label their zip-lock bags (freezer-strength) with a magic marker before filling with personalized additives.

Then your cook can gently stir several omelettes at a time in a large stockpot and -- at least for that dish -- there's no washup required at all. Certainly no scraping at a frying pan.

But yes, the massaging of the bags (can be done gently with a wooden spoon) is essential, which also means making sure to remove all air before sealing the bags.