Lightly whisk all ingredients to break up the egg and seal in a kryovac bag. Place into the oven.
Low temp steam at 180F (82C) for 12 minutes.
Remove bag and massage gently to break up any clumps.
Place bag in a perforated hotel pan.
Cool down in the blast chiller.
Once chilled, strain into a container.
Place in freezer and store until ready to use.
- 1.0c Heavy Cream
- 0.0tsp Half and half or Milk
- 0.0tsp Salt
- 0.0c Sugar
- 3.0Tbsp Sourdough powder (dehydrated sourdough starter)
- 2.0 Eggs
- 2.0 Egg yolks
Menomonee Falls, WI