Savory Egg Custard ไข่ตุ๋น

ไข่ตุ๋น

Author

Athaphol Pramoj Na Ayudhya

Beef!!!

Prep Time: 00:05

Recipe Time: 00:35

Temperature : 179.6F / 82C

Ingredients

• Whole Egg - 63-65 gr
• Thin Soy Sauce - 5 gr
• Chicken Powder - 0.5 gr
• White Pepper - 0.25 gr
• Water - 150ml
• Lump Crab Meat 4-5pcs

Directions

1. Set your Anova Sous Vide Precision Cooker to 179.6ºF / 82.0ºC.
2. Combine water, thin soy sauce and chicken powder together, until chicken powder is all integrated into water making seasoned chicken soup broth.
3. Combine seasoned chicken soup with whole egg.
4. Place garnishes into savory custard mix. Lump crab meat, scallop, minced pork, etc.
5. Put into air tight container and place into sous vide bath.