Go to the Recipe: Light as a Cloud Egg
Can this been done with sous vide method ?
We have a whole page for you to check out!
https://www.chefsteps.com/activities/a-complete-guide-to-sous-vide-packaging-safety-sustainability-and-sourcing
Hey Chefsteps - is it food safe to cook with plastic wrap like this? I heard that it should never be touching the food, because of possible carcinogens. Is this a myth?
I find basic errors in many of your recipes ...I think you guys should have someone read it fully with a fresh eye.... In this you say "Transfer the yolks to a storage container and reserve for another use.". Umm ..no..they are used in the recipe!
I would add it to the yolk. and keep the yolk whole.
Would you add grated truffle to the whites or is it better to add shavings to the yolk ( yolk whole or broken?)
Egg white had sort of a dry sponge texture which i thought was unappealing, but visually was delightful.
Has Grant posted any more info on his egg white + whole egg + chocolate protein powder shake he drinks for lunch?
You put the wrapped eggs into the steamer.
Thanks Kyl. More experimenting needed I think. The potential results make it worth it though.
Do you steam them in the dish or take them out of the dish to steam?
Worth a try, but I would make the assumption that you won't be able to remove them from the jar. And need to just eat them in the jar. Also, you will most likely need to add time since the jar will take a bit more time to transfer the heat.
I would always recommend trying to get plastic wrap from any of your local restaurant supply stores. But in my experience I have not had any issues with stuff I have gotten from he regular grocery store.
Great idea which I failed to reproduce. My plastic wrap melted and fused to the egg white making it inedible. Any recommendations for sturdier stuff?
Could you you do this in a widemouthed mason jar?
I've seen something like this before as a sous vide treatment and the challenge seemed to be keeping the tied 'pouches' from leaking while cooking - setting this over steam like a way better idea.
It is set completely and will not collapse. I would go with any sauce you would normally like with a poached egg or an omelet.
This is awesome! Thanks!
Could you pour a sauce over the cloud egg (e.g. hollandaise) or will it collapse? Would some sauces work better than others? For example, would a less acidic sauce work better to maintain the integrity of the whites?
