reconstructed egg cubes

Hi,

lately i've been playing around with sous vide eggs.

I tried a few different methods, but was never really satisfied with the whites, so i had an idea.

Would be possible to cook whites and yolks in seperate layers?

Basically the idea is to use my immersion circulator as a baine marie and cook the whites in a rectangular pan at aorunf 78°C.

Then i would let it cool, add the yolks on top an cook at 70°C.

I suppose i could just go ahead and try it, but i figured i'll ask you guys for opinions first, maybe someone has tried something similiar.

Will the yolk stick to white that way? And if it won't what's the alternative? i suppose i could cook them in sheets and stack them afterwards, but how would i get that to stick? As i understand it transglutaminase doesn't work with already cooked proteins?

Any input would be greatly appreciated.

Cheers,

Harm

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Manfred_18311

To make

it stick you could use Xanthan or Agar, might be a bit tricky with the temperature.

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reck.harm

Im not sure i understand, how would you do that? make a neutral agargel and brush the eggwhite with it before adding the yolks? as far as i know agar won't hidrate below like 90°C so i can't add it to either the whites or the yolks. Or do you mean to cook the whites and yolks completely seperate and "glue" them when cold?

Manfred_18311

The latter, I would just "glue" it.

Brendan_Lee_56950

what texture are you looking to achieve with the yolks? If you are more concerned with the yolks you could just wrap them in cling film and cook them Arzak style

reck.harm

i suppose so, but i figured it would be nice to do something like an eggs benedict squared. A cube of egg, a cube of bacon and a cube deep fried hollandaise. so that would require the cube form.

Brendan_Lee_56950

you could put blended yolks in a cryovac bag, seal it and then roll it into an even layer and cook in the water bath until your desired texture and do the same thing with the whites and cut them to whatever shapes you want.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I'm not sure they wouldn't stick. If you soft boil an egg the the outer area of the yolk sticks to the whites. Granted, when you hard boil them they separate easily but, I think if you go with a barely done white it might work. It sounds like you don't need a super bond, just something to keep them from sliding apart.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I am trying it now and will let you know the results...

HammeredChef_DEFINITELY_does_NOT_work_at_22134

used a small stainless bowl (buttered) and cooked the white to 72 added the yolks and tried to hold at 70 but my stove wouldn't let me get below 71

Texturally very interesting.... but I didn't cover it during the cooking process.

Sorry the important picture turned out blurry (I didn't know until after I had eaten it

). The fork is stuck in the YOLK ONLY ... it works!

tshewman

Food for thought. Whites could be done in advanced and kept warm in bath (possibly cook in a deep (e.g. 3 inch/6cm deep) square mold-if I understand the desire of a cube). Then cook/poach the yolk alone (e.g. under 70C). Create a space in egg white cube using a melon baller (or similar) and place the yolk in the white allowing for the cube. Top with a cube of bacon (all could be kept warm in water bath). Prepare the hollandaise with your preferred agent that can tolerate heat-fry, cut and disperse into cube on top of other ingredients. Presumably garnish accordingly. I would envision the fork starting at the top, with a slight crunch through the hollandaise, pierce the bacon which would then burst the yolk seasoning the egg white at the bottom. As an alternative, with the deep fried hollandaise, I'd be tempted to serve the whole thing upside down with the crisp hollandaise on the bottom......inverted eggs benedict for lack of better words. Look forward to seeing what you decide on as we all throw ideas. :-)

reck.harm

@RobParker

Thanks, that looks promissing

@Todd Shewman

Thanks for the idea, i haven't quite figured out what exactly i want to do with it, but i'll keep you guys in the loop as i keep experimenting.