Sous-vide Eggs with Salami and Raclette
Equipment
- Sous-vide
- Hand mixer or blender
- 6 4 oz mason jars with lids
Ingredients
- 5 eggs
- 1 C heavy cream
- 1/5 tsp salt
- 2 oz grated Raclette cheese
- 2 oz cubed salami (1/4 in)
Instructions
- In a medium bowl, mix the eggs with heavy cream and salt, using a hand mixer.
- Open all the jars and divide the cubes of salami between them.
- Pour the egg mixture over the salami, stopping about 1/3 inch from the top.
- Divide the cheese between the jars, making sure it’s completely inside the jar. There cannot be any food pieces floating in a sous-vide container because it will ruin it. To be sure, I usually wipe the jars with a towel after sealing them.
- Close the jars carefully to what is called “finger-tip closed position”. See notes for more details. Closing jars too tightly can cause them to explode but not closing them enough can cause a leak.
- Place your jars along with the sous-vide circulator in your container. Make sure to have something underneath your container to protect your countertops as this is a very high temperature recipe (for sous-vide). Be careful not to drop jars into the water as that may damage them and later cause broken or exploded jars.
- Cover and start pre-heating the sous-vide to 185 F (85 C). Once heated, cook for 25 minutes.
- Using rubberized tongues or a jar lifter, carefully lift the jars one by one and let them cool a little bit, before placing them in the fridge.
- If not eating right away, use a salad knife to run it around the inside of the jar and the flip upside down on to the plate to release. Microwave for 30 seconds and enjoy!
Notes
Volume of your egg & heavy cream mixture may vary based on the eggs. You may have a little bit more than needed or a little less. Eggs vary in volume so it’s hard to predict. If you have too much - add another jar or make an omelette. If not enough - you can try and add more cheese and salami to take up some of the volume.
Water in this recipe gets very hot! The Joule app says “it will get hot enough to cook your food” which is a great reminder to treat your work surface accordingly.
Joule's website has a very helpful description of what fingertip closed should feel like and I use it every time. Turn the lid to close, slightly turn it the other way using just your fingertips and then back to closed position.
Several times I’ve had a bad experience with jars. They seem to be weakening over time so it’s good to remember to not use any overly old ones for this recipe. Pre-heating the water with jars already in the water will make sure your jars don’t experience temperature shock. And always lower the jars ALL THE WAY GENTLY TO THE BOTTOM! Dropping it halfway will 100% cause breaking. And I’m only using Caps Lock because I’ve done it and I wish I could go back and warn myself.