Truffled Scrambled Eggs

Instructions

• 1

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines. Set the temperature to 170°F for 20min for Soft & Creamy and 185°F for 20min for Firm & Silky, using Manual Cooking from the main menu and press Start.

• 2

  Place the eggs, butter, cream, milk, salt and truffle oil in a large bowl and whisk to combine. Pour the mixture into a large microwave-safe, zipper-lock freezer bag and partially seal. Refrigerate until required.

  Tip: To make this easier, place the zipper-lock freezer bag in a liquid measuring cup or bowl.
• 3

  Once prompted that the water bath has preheated, carefully lower the bag into the water. Use a spatula to push the bag down, removing the excess air and ensuring the bag does not float. Seal and press Start timer now.  When 10 minutes remains on the sous vide timer, remove the bag from the water and lay it flat on a dish towel. Use your fingers to agitate the bag, ensuring the contents are thoroughly mixed. Return the bag to the water and continue cooking. 

• 4

  To prepare the mushrooms, heat the oil and butter in a large frying pan over medium heat. Add the mushrooms and cook, stirring occasionally for 2 minutes. Add the garlic and season with salt and pepper. Cook for 7 to 10 minutes, or until the mushrooms are tender. Using a slotted spoon, transfer the mushrooms to a bowl and cover to keep warm.

• 5

  Return the pan to high heat. Once hot, add the sourdough and toast both sides until golden.

• 6

  When the timer signals that the eggs are done, carefully remove the bag from the water. Transfer the scrambled eggs to a large bowl and lightly fold to loosen. 

• 7

  Place the sourdough on a serving plate and top with the scrambled eggs and mushrooms. Season with salt and pepper and drizzle with truffle oil. Sprinkle with thyme and finish with grated parmesan to serve.