Bacon Chips and Scrambled Egg Mousse

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. 

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.

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.

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