Sous Vide Chorizo & Cheese Egg Bomb

78°C (172.4° F)
Temperature
Sous vide time
2 People
Serves
Medium
Difficulty

Ingredients

  • 4 oz lightly beaten eggs with salt and pepper
  • 1oz Sautéed chorizo or protein/veg of choice (some people blend the ingredients and eggs in a blender; I don't. You, do you.)
  • 1oz Monterrey jack cheese

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Directions

  1. Use 4oz canning jars
  2. Lubricate jars using your spray of moral and ethical choice before inserting ingredients (this step is really important)
  3. Put chorizo and cheese in the bottom of the jar
  4. Add egg mixture making sure to leave about 1/4" at the top of the jar
  5. Close jar but do not over tighten as gasses released during the cooking process need to escape.
  6. Send them diving into the water bath for 1 hr at 172F.
  7. To plate, run a butter knife along the edges and turn over onto the plate.
  8. At Maiz ATX, we brûlée the top after inverting it onto the plate.

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