I was thinking of deviled eggs for Thanksgiving. I was wondering if I could use my ISI Whipper to foam the filling for the eggs. Would this be possible? Seems like I might need to add some liquid to the yoke mixture.
Deviled eggs and foamer
Started by
bonkboo
, Nov 17 2012 03:33 PM
2 replies to this topic
#2
demo
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- participating member
- 9 posts
Posted 19 November 2012 - 12:50 AM
Modernist Cuisine hollandaise and mayonnaise uses yoke at 65C in the whipper (up and down a couple of degrees to change consistency), so if you sous-vide your eggs rather than hard-boiling them it should be possible.
What do your recipe add to the yokes? I usually do mayonnaise and shallots and mustard and tabasco. Maybe saute the shallots and add them to the yoke and strain after SV to get the taste without the lumps?
I have also sometimes added sour cream to the yoke-mix, which should also be fine in the whipper.
K
What do your recipe add to the yokes? I usually do mayonnaise and shallots and mustard and tabasco. Maybe saute the shallots and add them to the yoke and strain after SV to get the taste without the lumps?
I have also sometimes added sour cream to the yoke-mix, which should also be fine in the whipper.
K
