4 large eggs
Tarragon or microgreens, to garnish (optional)
1 C white wine
Dash of Tabasco sauce
3 Tbsp Champagne vinegar
2 Tbsp shallots, chopped
2 sprigs thyme
6 black peppercorns, crushed
6 egg yolks
1 C unsalted butter, melted
½ Tbsp lemon juice
5 Tbsp chickpea water
2 tsp salt
1 ¼ C dried grits
4 ¹⁄3 C water
8 Tbsp unsalted butter, diced, plus 1 additional Tbsp for searing
¼ C Parmesan, grated
2 tsp salt
½ tsp pepper
Prepping time: 20 minutes / Cooking time: 30 minutes (excludes sous vide cooking)
Cook eggs in water bath at 145.7°F (63.2°C) for 50 minutes, then immediately serve or chill in ice water and reserve in refrigerator. To reheat chilled eggs, place in 132.8°F (56°C) water for 15 minutes.
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Beet-stained deviled sous vide eggs topped with pork belly bacon add unexpected flair to your entertaining repertoire.
A sophisticated take on sous vide scrambled eggs that will satisfy (and surprise!) your brunch crowd.
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