Making sous vide scrambled eggs is something you do only if you really do not feel like standing in front of the stove. It is really just a fancy way to serve something that is really simple to make.
Head straight on to the Recipe For ♥ Sous Vide Scrambled Eggs ♥
Part of the reason we went out last Friday night was to discuss our rental property. I own this in partnership with a friend. Over the years we have bought and sold other properties, but we have kept one house as an investment. We discussed a new complex going up in Gordons Bay, and whether it would be a good idea to buy an apartment. The deposit needed is very small, and at present the interest rates are low. George and Elize went to see the agent on Saturday and agreed that a two bedroom, two bathroom unit would be a good buy. Dave and I then went on the Sunday and despite the price being good, I had a few concerns. Due to the great pricing, and low interest rates, I reckon many first time home owners will invest.
Today’s inspirational recipe from Lavender and Lime ♥ Sous Vide Scrambled Eggs ♥ #LavenderAndLime Click To Tweet
The expected rental income is about R7000 per month for the unit we were looking at. But if there are too many available for rent, that could decrease. We would also not be able to sell quickly for a profit as they are releasing phases quite quickly. They are on phase 3 of 44 and each phase has a small price increment. But when buying off plan, there are no transfer and bond registration costs. I fear that the market will be flooded and we will end up with an empty apartment. The buy is just not attractive enough to make the investment worthwhile. Once I vocalised my fears to everyone, we were all in agreement. This is a great opportunity, but not for us.
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Sous Vide Scrambled Eggs
- 4 eggs
- 150 g cream cheese
- salt and freshly ground black pepper to season
- capers for garnishing
- Preheat your sous vide cooker to 76° Celsius
- Place the eggs into a mixing bowl and lightly beat to slacken
- Add the cream cheese and use a stick blender or hand held whisk and whisk until smooth
- Season to taste then divide into 2 x 120ml jars that you have sprayed with cooking spray
- Tighten the lid then place the jars into the sous vide and cook for 1 hour
- Remove from the sous vide, take off the lid and serve in the jar, garnished with capers
Inspiration published on Lavender and Lime October 5:
- 2018: Lavender And Lime Crème Brûlée
- 2016: September 2016 Showcasing In My Kitchen
- 2015: Roti
- 2014: Ghost Ship
- 2012: October 2012 Showcasing In My Kitchen
- 2011: Carom Seed Curry
- 2010: Marshmallow Mousse
Would you consider rental property as an investment?
12 thoughts on “Sous Vide Scrambled Eggs”
Thanks for the recipe, Tandy. It is nice to have some simple ones on hand. I would not invest in property in South Africa at the moment. You can’t trust the government about the interest rates and we don’t know as yet what the economic fallout from C-19 is going to be and how long it will take for us to recover, if we ever do.
We are still looking to invest, but in commercial property rather than residential.
seems like you made a rational decision; best of luck finding the right opportunity!
Thank you Jim 🙂
My husband bought me a sous vide cooker last year and we have yet to pull it out. Perhaps this is just the recipe to do so.
Oh no, it does not belong in the cupboard. I am using mine tonight to do some venison 🙂
These look absolutely delicious… what a lovely and tasty little treat!
Thank you Heidi, and thank you for the visit 🙂