| INGREDIENTS | EQUIPMENT | TIMING | YIELD |
| 300g - eggs, about 6 large 300g - heavy cream 3g - salt, more as needed - cherry tomatoes, optional, as needed - pine nutes, optional, as needed - olive oil, optional, as needed - basil, optional, as needed - black pepper, optional, as needed |
my sous-vide cooker large pot blender 4 oz mason jars x6t |
about 30 minutes | 6 servings |
RECIPE STEPS
Heat My Sous-Vide to 185°F/85°C
Blend base mixture
Crack eggs into the blender and add heavy cream with a sprinkle of salt
Blend on medium-high speed until smooth
Fill jars and seal
Fill jars with the mixture evenly
Tap jars on a table to remove bubbles before placing lids on top
Seal jars finger tight – do not overtighten as they may crack
Cook for 25 minutes
Lower jars into the water
Serve with toppings as desired