Bacon Chips and Scrambled Egg Mousse

August 10, 2021

Bacon Chips and Scrambled Egg Mousse

This recipe requires an immersion circulator.

Scrambled egg mousse:
1.5 tbsp heavy cream
2.5 tbsp butter, melted
5 whole eggs
2 egg yolks
  1. Add ingredients to blender and puree until fully incorporated.
  2. Seal in a bag or airtight container.
  3. Set an immersion circulator to 72°C.
  4. Once heated, cook the eggs for 1.5 hours. Finished consistency should be custard-like. 
  5. Mixture can be chilled, blended, and then reheated or used directly.
  6. Place into an Isi Canister, giving it 2 cream charges.
  7. Maintain in a warm water bath until ready to use. 
Bacon chips:
  1. Lay out slices of bacon on a baking sheet lined with parchment paper.
  2. Press under another layer of parchment and add a sheet tray on top to hold the bacon flat as it cooks.
  3. Cook at 350°F for 15 minutes, or until crispy.
  4. Remove bacon from oven and cut into roughly 2 inch long "chips".
  5. Allow to cool before serving.
To serve:
  1. I trust you to figure this part out on your own.
  2. Maybe add chives?
  3. Really, do what you want. It's your life. You're an adult.

 

Show us what you made on Instagram @LinderaFarms with the tag #LinderaMade

On a wooden table sits a brown wood bowl with scrambled egg mousse and bacon chips.





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