Saturday, May 25, 2013

Sous Vide Omelette and Breaded Tomatoes

A wonderfully shaped omelette with amazing texture.

So, this is going to be really quick. Perhaps the best way to make an omelette if you're looking for a delicate curd with no browning, and truly one of the most delicious uses for tomatoes.

Sous Vide Omelette

Note: If using wet omelette fillings, like tomatoes, mushrooms, or anything with a great deal of water, they should be pre-cooked before adding to the eggs. If using any raw ingredients, such as potatoes or anything else that typically has a long cooking time, it should most definitely be cooked before adding to the omelette. If using anything where a crisp texture is desired, like bacon, also pre-cook before adding to the beaten eggs. Also, you can make a larger omelette with more eggs, a bigger saucepan, and a bigger sealing bag.

2 Eggs
Omelette Filling
Salt, Pepper
Sealing sandwich bag

1. Beat eggs and season then pour into sandwich bag.

2. Add fillings, seal bag while retaining a good amount of air in the bag.

3. Pre-heat a saucepan of water on medium high heat then place sealed omelette bag into water and leave until it solidifies on the outside and expands and begins to fill the bag.

4. Reduce heat to medium low and unseal bag, and lower carefully into water until the omelette is submerged but the sealing strip is still above the water. The water pressure will actually help to push the air out of the bag and allow you to get a good seal around the omelette. Seal the sealing strip and leave to cooking until the omelette appears cooked through in the centre. 

5. Remove from bag before serving and serve warm.

Breaded Tomatoes

All Purpose Flour
Granulated Garlic Powder

1. Slice tomatoes into 2cm thickness slices. 

2. Crumb slices in a standard three step flour, beaten egg, and breadcrumb process.

3. Bake on an oiled baking sheet at 190C for about 10 minutes, then flip and cook for another 10 minutes.

4. Sprinkle with Granulated Garlic Powder when done baking and serve warm.

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