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We hope you got benefit from reading it, now let’s go back to sous-vide western eggs recipe. You can cook sous-vide western eggs using 13 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Sous-vide Western Eggs:
- Get 6 eggs
- Provide 1 poblano
- Prepare 1 small sweet onion
- Prepare 1 shallot
- Take 2 tsp sriracha
- Take 2 tbsp grated Parmesan cheese
- Get 1/4 cup shredded cheddar cheese
- You need 4 "pinches" shredded Italian cheese
- Use 6 oz water
- Use 1 tsp dried dilled
- Get 1 heavy squeeze Cilantro paste
- Get Crisco
- Get 4 (8 oz) Mason jars and lids
Steps to make Sous-vide Western Eggs:
- Get water bath warming to 170° per manufacturer directions.
- 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.
- 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.
- Whisk the eggs, water, sriracha, dill, parmesan cheese, cheddar cheese and cilantro in a large mixing bowl.
- 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.
- Divide out the peppers and onions evenly throughout the jars. Also add a generous pinch of the Italian cheese to each jar.
- 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.
- Screw the lids on finger tight and submerge into the water bath. Set the timer for 50 minutes.
- 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.
- They come out with a quiche like consistency, doesn't make the prettiest picture in the larger jars but they taste amazing.
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