Chef at Home

I was thumbing through the program from this year’s Star Chefs Congress and stopped on the profile of our friend Richard Blais. I had the pleasure of briefly catching up with him at the congress. Unfortunately we missed his workshop on breakfast. In reading the brief, a phrase jumped out at me-”Blais will also exhibit innovative methods for poached whipped eggs (using the isi Thermo Whip)”

Reading these words sent me to my feet in a flash. I do not know exactly what his method is and could make several assumptions. I was inspired by his idea. I immediately set to work cracking and weighing eggs, milk, butter, salt and hot sauce. I loaded up an isi canister and closed the top. I placed it in a water bath and after an hour I added some nitrous. A few shakes and we had the most ethereal scrambled eggs ever. What to pair them with? Since we were exploring textures some powdered raclette came to mind. Add a few fine herbs and some cracked pepper and the dish was done. 

What is even more exciting are the permutations. Aki’s first thought was a sabayon. Aki’s second thought was hot and cold deviled eggs. Aki’s third thought is…being served this weekend.

isi Scrambled Eggs

506g whole eggs

113g sweet butter

85g skim milk

6g salt

6g Crystal hot sauce

2 nitrous charges

Whisk all the ingredients together and place in a non-thermal isi canister. Close the lid and place the canister in a water bath set at 82 degrees C. Cook the eggs for one hour and then remove the canister. Let the canister rest for five minutes and then add two nitrous charges. Shake the canister vigorously between charges. Dispense the eggs into dishes and top and serve with just about anything.

To further simplify the approach and make it easier to apply to larger applications, the egg base can be poached in vacuum bags or even mason jars and then added to the isi canister when needed.

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