Huevos Revueltos al Baño María Inverso

Ingredientes

• 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)

Preparación

1. 1

   Heat the water bath to 167F degrees.

2. 2

   In a bowl, whisk together the eggs, cream, butter and black pepper.

3. 3

   Pour the egg mixture in a freezer bag, leaving the top unsealed.

4. 4

   Slowly drop the bag in the heated water bath using the water displacement method (see post above) and seal when the air has all been pushed out.

5. 5

   You can also use a vacuum sealer with a vacuum seal bag if your vacuum sealer has a "wet" function on it OR you can control it and hit the seal button as soon as you see it starting to suck the liquid up!

6. 6

   Place the bag under the water (make sure it is fully sealed and air has been removed using the water displacement method above).

7. 7

   Cook for 10 minutes, remove and use your hands to squeeze the bag and separate the eggs.

8. 8

   Place back in the water bath for another 5 minutes. Remove and squeeze.

9. 9

   Place back in the water bath for another 5 minutes. Remove and squeeze.

10. 10

    Remove from the water bath and pour the eggs into a serving dish. Season with salt and serve.