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.

It's the easiest technique for creating a heavenly texture that is almost impossible to achieve by other methods. Grab your sous vide machine, water bath and however many eggs you want to cook. This was by far the most exciting and flavorful sous vide egg I have ever made in my life. 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. You need 6 of eggs.
2. Prepare 1 of poblano.
3. It's 1 of small sweet onion.
4. You need 1 of shallot.
5. You need 2 tsp of sriracha.
6. It's 2 tbsp of grated Parmesan cheese.
7. You need 1/4 cup of shredded cheddar cheese.
8. You need 4 of "pinches" shredded Italian cheese.
9. Prepare 6 oz of water.
10. You need 1 tsp of dried dilled.
11. You need 1 of heavy squeeze Cilantro paste.
12. It's of Crisco.
13. You need 4 (8 oz) of Mason jars and lids.

I was able to get fresh and I mean fresh eggs from my sister's. 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! Once you've decided on one of the three cooking methods above, you'll also need the ingredients and some patience!

Sous-vide Western Eggs step by step

1. Get water bath warming to 170° per manufacturer directions..
2. Warm the jars so they aren't 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 that's 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 it's 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, doesn't make the prettiest picture in the larger jars but they taste amazing..

Make the popular sous vide egg bites at home with higher quality ingredients and save money over the expensive restaurant options. Sous Vide Machine - To cook sous vide, you're going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova. This sous vide eggs benedict recipe uses the same temperature to poach the eggs AND make the hollandaise sauce.