Sous Vide Egg Jars
recipe courtesy of Executive Chef Nick Ritchie, Signature Kitchen Suite
Ingredients
1 small red bell pepper, small diced
1 small red or yellow onion, small diced
1 tablespoon extra-virgin olive oil
12 large eggs
4 tablespoons heavy cream
½ cup gruyere, Swiss or fontina cheese, small diced
¼ cup grated parmesan cheese
¼ cup minced parsley
¼ cup minced chives
t.t. salt and ground black pepper
10 qty., 4-ounce canning jars with sealing lids
Method
- Pre heat sous-vide well to 170 degrees F. Meanwhile, heat the olive oil in a sauté pan over medium-high heat. Sauté the peppers and onions with salt and pepper until fully soft and lightly caramelized. Transfer to a plate or bowl and allow to cool.
- Equally divide the cooked peppers and onions among the 10 jars, about 1 generous teaspoon per jar (you may have extra cooked peppers and onions left over depending on the size of the vegetables). Repeat with the rest of the ingredients, equally divided amongst all 10 jars. Pour an equal amount of the egg and cream mix into all 10 jars. Mix each jar gently with a small spoon or skewer and hand seal the lids tightly.
- Stack the jars in the sous vide well, ensuring they are all covered by water. Cook for approximately 45 minutes or until fully set. Serve immediately.
- These can also be prepared days ahead, stored refrigerated, and reheated to 140 degrees for 20 minutes before serving.