Sous Vide Japanese Savory Egg Custard
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Pro-level cooking techniques made simple.
Ingredients for 2
4 Large Eggs, cold
2 Cups chicken broth (egg to broth ratio is 1 ml :2.5 ml)
2 Tablespoons Shiro Dashi (Japanese Soup Base) [optional]
1 Teaspoon Fish Sauce or Soy Sauce [optional]
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 176ºF / 80.0ºC
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Step 2
Add chicken broth and optional condiments to a large bowl. Crack eggs into bowl and gently whisk together thoroughly. Strain the mixture and then pour into small heat-safe containers or mason jars.
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Step 3
Wrap each container tightly with Seran-wrap if not using mason jars with lid. Place a trivet to elevate containers so the tops of the jars remain above waterline to prevent seepage.
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Step 4
Carefully add containers to the water bath. Containers should be submerged in enough water to reach level of contents inside. Sous vide for 1 hour.
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Finishing Steps
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Step 0
Ready to serve and to eat. You may top the egg custard with many toppings including, crab, salmon roe, or even uni (sea urchin).