I saw a video from James Hoffman where he used sous vide eggs in his tiramisu. I was really curious about this and it turns out that sous vide concentrates the flavor of the eggs in some way.
What was more interesting to me, though, was that this would allow you to infuse the egg with spices. So I have that a try, sous-viding the eggs with black pepper and fresh parsley to see if it would infuse any flavor. Though the egg did taste like herbs, all of that disappeared in the pasta, except for the taste of black pepper, which was very pleasant.
The pasta also tasted notably eggy compared to other fresh pasta. Which could be fine in a dish like carbonara where you want that eggy taste.
Next, I’ll be repeating this experiment, but with confite eggs infused with garlic. I also want to try an experiment where I instead use foodsafe essential oil of black pepper in the pasta water, so that the pasta (and the house) have the smell of black pepper to see what this does to the taste perception.
by Sacredless