Ingredients

The following ingredients have 2 Servings
  • 4 eggs
  • 2 tablespoons heavy cream
  • 1 tablespoon melted unsalted butter
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (for finishing - adjust to taste)

Instruction

  • Heat the water bath to 167F degrees.
  • In a bowl, whisk together the eggs, cream, butter and black pepper.
  • Pour the egg mixture in a freezer bag, leaving the top unsealed.
  • Slowly drop the bag in the heated water bath using the water displacement method (see above) and seal when the air has all been pushed out.
  • Place the bag under the water (make sure it is fully sealed and air has been removed using the water displacement method above).
  • Cook for 10 minutes, remove and use your hands to squeeze the bag and separate the eggs.
  • Place back in the water bath for another 5 minutes. Remove and squeeze.
  • Place back in the water bath for another 5 minutes. Remove and squeeze.
  • Remove from the water bath and pour the eggs into a serving dish. Season with salt and serve.