Sous Vide Egg Bites with Caramelized Leeks and Salmon
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...
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Edge-to-edge perfection. No skill required.
Ingredients for 6
1/2 c/125 ml unsweetened almond milk
2 medium leeks, sliced thinly
1 Tablespoon olive oil
4 oz/~115 g crumbled cooked salmon (we used a thick, honey cured & small batch smoked salmon)
Extra equipment: 6 4 oz/125 ml canning jars with metal lids
Set your Anova Precision Cooker to 170ºF/76.7ºC
In a blender, mix the eggs and almond milk and process until smooth and set aside
Heat up the olive oil in a frying pan over medium high heat. When it shimmers, reduce the heat to medium and add the leeks and a pinch of salt to help keep them from burning and saute, stirring frequently to prevent burning. The leeks will soften and start to caramelize after just a few minutes. Remove from the heat when they become golden in color, about 8 minutes, and set aside to cool
Combine the salmon and leeks in a small bowl and combine to form a homogenous mixture
Divide the mixture between the 6 jars and top with the egg & almond milk mixture
Attach the lids to "fingertip tightness". This means using only the pressure of your fingertips to close the jar, leaving it just a little loose, to allow the air pressure to be able to be released while in the bath. This will prevent both jar failure and water from getting into your ingredients
Place in the bath and set the timer for 1 hour
Remove from the bath and enjoy straight from the jar or slide a knife around the edge, pressing gently inwards to loosen. Invert on a plate and with a swift downward jerking motion holding onto plate and jar at the same time, pop the egg bite out of the jar. You can either reheat and/or brown in a toaster oven, under a broiler, or with a torch. Bon appetit!