This recipe originally called for Leeks, but I can’t ever seem to get them clean enough. They are always gritty, like I am eating sand. I have replaced them with vidalia onions.
- 6 eggs
- 1/2 c/125 ml milk
- 2 medium vidalia onions
- 1 Tablespoon olive oil
- Pinch salt
- 4 oz/ about 115 g salmon. I used canned because I had it on hand, but a fillet crumbled would work.
Mason jars will make this a lot easier to do.
- 1. Set your Sous Vide circulator to 170ºF/76.7ºC
- 2. Whisk together eggs and milk, then set aside for now.
- 3. Heat up the olive oil in a frying pan over medium high heat. When it shimmers, reduce the heat to medium and add the vidalia onions and a pinch of salt and sugar to help keep them from burning and saute, stirring infrequently. Remove from the heat when they become golden in color, and set aside to cool.
- 4. Combine the salmon and onion in a small bowl
- 5. Divide the mixture between the 6 jars and top with the egg and milk mixture
- 6. Attach the lids to “fingertip tightness”. This means using only the pressure of your fingertips to close the jar, leaving it just a little loose, to allow the air pressure to be able to be released while in the bath. This will prevent both jar failure and water from getting into your ingredients
- 7. Place in the bath and set the timer for 1 hour
Remove from the bath and enjoy straight from the jar or slide a knife around the edge, pressing gently inwards to loosen. Invert on a plate and with a swift downward jerking motion holding onto plate and jar at the same time, pop the egg bite out of the jar. You can either reheat and/or brown in a toaster oven, under a broiler, or with a torch. The torch is more fun!