Sous Vide Scrambled Eggs are a unique way to create this classic. All it takes is eggs, white pepper, white truffle oil, heavy cream and salt mixed and placed in a plastic food-safe bag. Set the sous vide machine at 75 degrees C, and massage the eggs at the halfway point to get the right texture. The sous vide alternative replicates the traditional method of French scrambled eggs - without the trouble of a double-boiler. The result is a silky, smooth scrambled egg.
Richard is not only a chef, but also a culinary designer, working all over the east coast. He and his wife reside in Atlanta, Georgia with their two weimaraners and are expecting their first child in the spring. He is known for his innovative and personal take on classical cuisine and has studied under luminaries such as Thomas Keller, Daniel Boulud, and Ferran Adria. Richard believes cooking is an art and a craft and food is meant to stimulate on many levels. He incorporates global ingredients, modern cooking methods, wit and a sense of humor to all his food. He says if he were a food he would be an artichoke. "It's tough, difficult to work with, even dangerous at its core; but when you come down to it, it's simple, beautiful and delicious."