"Slut" by Eggslut Copycat - Sous Vide Egg and Potato Purée
Ingredients
- 6 large eggs
- 1 large russet potato
- toasted bread/baguette
- 5 ounces unsalted butter
- 3/4 cup cream
- 2 cloves garlic
- 2 Tbsp thinly sliced chives
- Salt and pepper to taste
- 6 4 ounce canning jar with lid
Directions
- 1
Set sous vide machine to 65C/149F and bring a small pot of water to a boil.
- 2
Peel and slice the potato into medium-sized chunks. Peel the cloves of garlic.
- 3
Once the water is at a rolling boil, place garlic, potatoes and a pinch of salt into the boiling water. Cook until fork-tender, about 15 to 20 minutes. Strain the potatoes and garlic in a colander, and place into a mixing bowl. Mash the potatoes using a masher, ricer, or fork.
- 4
In a small bowl, melt butter in the microwave for 20 seconds. Fold in the melted butter and cream to potatoes, and season with salt and pepper to taste. Mix the potatoes until the mixture is well combined. Press mixture through a fine mesh sieve or beat with an electric hand mixer until the potatoes are silky smooth.
- 5
Place the potato purée in a piping bag and pipe the mixture into each mason jar, about 1/3 full. Crack one egg on top of the potato purée, and put the lid on each jar (finger-tip tight).
- 6
Gently place the sealed jars in the bath for 30 minutes.
- 7
Remove the jars from the water with tongs, open the lids, and garnish with a sprinkle of chives. Mix the eggs, potatoes and chives together, and enjoy this heavenly combination with toasted bread or a fresh baguette.
"Slut" by Eggslut Copycat - Sous Vide Egg and Potato Purée
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About this Recipe
Craving the iconic, velvety goodness of Eggslut's "slut" dish but want to skip the line? This copycat recipe brings that luxurious sous vide egg and creamy potato purée experience right to your kitchen. It's an approachable way to enjoy a dish renowned for its incredible texture and depth of flavor.
This recipe masterfully blends a perfectly cooked, runny sous vide egg with a rich, garlicky potato purée, capturing the essence of the original. The secret lies in the harmonious balance of textures and the decadent combination of butter and cream, creating a spoonful of pure comfort. It’s a truly indulgent treat that feels both sophisticated and deeply satisfying.
Prepare for an incredibly indulgent dish that delivers a symphony of textures and flavors. You'll experience the luscious, gently warmed yolk mingling with a cloud-like potato purée, subtly infused with garlic and brightened by fresh chives. The cream and unsalted butter contribute to a velvety mouthfeel that coats the palate, inviting you back for more. It's a truly satisfying and rich experience, perfect for savoring slowly with crusty bread. This dish is designed to be a luxurious treat, a testament to simple, quality ingredients prepared thoughtfully.
While perfect as is, you can adjust the herbs to your preference; consider a sprinkle of fresh parsley or dill alongside the chives for a slightly different aroma. For an extra touch of flavor, a dash of high-quality truffle oil could elevate the potato purée. You might also experiment with different types of toasted bread, though a crusty baguette is classically ideal for dipping into the rich purée.
Serve this exquisite "slut" copycat hot, straight from its canning jar, alongside plenty of toasted bread or baguette for dipping. It makes an unforgettable breakfast, a decadent brunch centerpiece, or even a sophisticated appetizer.