Recipe: Perfect Sous-vide Western Eggs

Recipe: Perfect Sous-vide Western Eggs Delicious, fresh and tasty.

Sous-vide Western Eggs. Loose white: Solid but tender, it tends to peel away from the tight white in a distinct layer. Sous vide cooking isn't the fastest, but it is consistent. Heating up the water can take anywhere from a half to a whole hour, depending on your bath size, requiring a good bit of waiting around.

Sous vide is the easiest technique for creating a heavenly custardy texture that is almost impossible to achieve with other methods.

This video is to learn what happens when you cook eggs at different temps with sous vide.

I don't normally do this type of videos, but I thought I would.

You can have Sous-vide Western Eggs using 13 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Sous-vide Western Eggs

1. Prepare of eggs.

2. You need of poblano.

3. It’s of small sweet onion.

4. You need of shallot.

5. Prepare of sriracha.

6. It’s of grated Parmesan cheese.

7. Prepare of shredded cheddar cheese.

8. Prepare of "pinches" shredded Italian cheese.

9. It’s of water.

10. You need of dried dilled.

11. Prepare of heavy squeeze Cilantro paste.

12. Prepare of Crisco.

13. You need of Mason jars and lids.

Perfect sous vide eggs cooked quickly for deliciously rich and creamy yolks and set but tender whites.

These sous vide eggs are just perfect: the whites are set, the yolk is beautifully rich and runny, and they're so quick to make!

After months of messing around with this recipe, this is the final product.

And oh boy… you better step aside Starbucks.

Sous-vide Western Eggs instructions

1. Get water bath warming to 170° per manufacturer directions..

2. Warm the jars so they arent cold when you submerge them into the water. I just ran mine through the dishwasher because I was doing dishes anyway..

3. Lightly cook the peppers and onions in a skillet until the onions are translucent. I used poblano, sweet onion and shallot because thats what I had fresh from my garden. You can also skip this step if you what them to have a bit of a crunch..

4. Whisk the eggs, water, sriracha, dill, parmesan cheese, cheddar cheese and cilantro in a large mixing bowl..

5. Use a paper towel and lightly coat the inside of the jars with the Crisco. I used 8oz jars instead of the 4oz jars like I saw in most recipes so I increased the cooking time a bit..

6. Divide out the peppers and onions evenly throughout the jars. Also add a generous pinch of the Italian cheese to each jar..

7. Pour the egg mixture evenly into each jar. This should leave about 1/4 to 1/2 inch of space between the eggs and top of the jar..

8. Screw the lids on finger tight and submerge into the water bath. Set the timer for 50 minutes..

9. Leave in the warm water until ready to eat unless its going to hours of time or longer. If longer move to an ice bath and keep in the refrigerator..

10. They come out with a quiche like consistency, doesnt make the prettiest picture in the larger jars but they taste amazing..

Sous vide deviled eggs are creamy and nuanced, with exquisite texture.

To understand the exquisite texture of a sous vide hard-boiled egg , you've really got to taste the dang thing.

If a hard-boiled egg is sparkling grape juice, a sous vide hard-boiled egg is a just-popped Pol.

Instant Pot Sous Vide Egg Bites are just like the ones you'd find at Starbucks.

By making them at home in your electric pressure cooker, you'll save lots of money and you can totally customize them with your favorite flavors.