Sous Vide Scrambled Eggs
This is a fancy way of serving creamy eggs
Makes enough for: 2 people
Ingredients
- 4 eggs
- 150 g cream cheese
- salt and freshly ground black pepper to season
- capers for garnishing
Method
- 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