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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Breakfast Egg with Chive Infusion and Bread and Butter

something imaginative for breakfast

Breakfast Egg with Chive Infusion and Bread and Butter
  • 100 g heavy cream
  • 6 x egg(s)
  • 50 g butter
  • 1 g salt
  • 1 g nutmeg
  • 100 ml Chicken stock
  • 30 g chives

Ingredients:

  • 100 g heavy cream
  • 6 x egg(s)
  • 50 g butter
  • 1 g salt
  • 1 g nutmeg
  • 100 ml Chicken stock
  • 30 g chives
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Preparation:</ h2>

Boil all of the eggs for four minutes, peel and finely puree with cream, (cold) butter, salt and nutmeg in a mixer.

 

Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.

 

Keep the iSi Whipper warm at a max. 75 °C in a bain-Marie or water bath.

 

For the chive infusion:finely puree the chicken stock and chives in a blender and pour into a pipette.

Serving suggestion:

Serve with fresh farm bread or toast and decorate with marigold blossoms.

CAUTION: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath!

 

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

 

Recipe by Michael Nährer (Junger Wilder award 2006), Gasthaus Nährer, Rassing (A)

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