Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Steam Oven Croissomelette

Name: Steam Oven Croissomelette
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Ingredients: 0 of Unsalted butter, for greasing the pan; 6 large of eggs; 2 Tbsp of whole milk; 0.5 tsp of kosher salt; 0 of Omelette fillings, as desired

Scott Heimendinger

September 19, 2023

Meet the Croissomelette 🥚🥐. Just eggs, salt, and a little fat, filled and rolled like a croissant. Eggs love precision, and with these oven settings and the right ratio of eggs and milk you can produce a rich, flexible sheet of eggs that roll up into an omelette shape. Does this make them taste better? Did anyone ask for this? Totally irrelevant after the first bite 🤓.

Serves

Prep Time

00:10

Cook Time

00:06

5 (1)

365

Ingredients

Unsalted butter, for greasing the pan

6 large

eggs

2 Tbsp

whole milk

½ tsp

kosher salt

Omelette fillings, as desired

Steps

1. Preheat Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 181°F

Heat: Rear

2. Grease Sheet Pan

Rub an oven-safe, nonstick quarter sheet pan or 9- by 13-inch baking dish with butter to liberally grease the bottom and sides.

3. Blend Eggs

Thoroughly blend together the eggs, milk, and salt, ensuring that there are no visible bits of egg white remaining. I recommend using a traditional or immersion blender. Pour into the prepared sheet pan.

4. Cook

Rack

Transfer to the oven and cook until set, 5 minutes. Remove from oven.

Sous Vide Mode: On

Steam: 100%

Temp: 181°F

Heat: Rear

00:05 Timer

5. Let Oven Adjust to Warming Stage

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 178°F

Heat: Rear

6. Loosen

Allow the egg mixture to cool for 1 minute. Run a knife or spatula along the border to separate the sides from the pan. Lay a clean piece of parchment or wax paper over the egg base to help with removal.

7. Invert and Cut

Place a flat pan or second sheet pan on top of the parchment. Holding the two pans together, flip everything upside down so the sheet of eggs comes out in a single piece. Then, using the baking sheet as a guide, cut the egg sheet into an isosceles triangle. Remove the excess egg and save for snacking or mini Croissomelettes.