Sous Vide Eggs

I put two of the sous vide eggs in the freezer on a saucer, froze them, then vacuum sealed them and left them in the freezer a few days. I took one out of the freezer and put it in the fridge last night and cooked it for a very late breakfast this morning. It was fine. Tasted jut like fresh. I wanted to try that before making more because I didn’t want to end up with a lot of rubbery eggs.

You can see that the 12 quart container arrived, not broken. Yay! It looks huge but will only hold 11 little jars without stacking so two of them are stacked. I’m waiting to hear if that’s ok. If it’s ok for canning, it should be ok for this since the jars are completely submerged.

I used 14 eggs, whipped them up with cream and seasonings, put a little grated cheese in the bottom of the oiled jars, poured in the eggs, then added about 1 heaping tablespoon of cooked, crumbled sausage.

Once these are done, I will let them cool, put the jars in the fridge overnight, then tomorrow, I’ll turn them out onto parchment paper on a tray, freeze them, then vacuum seal them. The flash freezing will keep the vacuum sealer from smashing them.

I’d like to have 20 or so of these in the freezer with bacon, ham and sausage. That would give us 60, or enough for about 30 breakfasts for two. If we do end up getting a camp/cabin somewhere, it would be nice to be able to take things like this.

Yesterday I ate breakfast early, then ate a late lunch and hadn’t planned to eat dinner. I stayed up really late last night and ended up getting hungry so I toasted an English muffin in a skillet, then sliced up an egg bite, put it on the muffin, added a slice of cheese and heated that up . . perfect late night snack.