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Sous-vide Western Eggs
Sous-vide Western Eggs

Before you jump to Sous-vide Western Eggs recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.

A lot of us think that comfort foods are not good for us and that we ought to stay away from them. At times, if your comfort food is essentially candy or other junk foods, this is true. Otherwise, comfort foods can be really nourishing and good for you. There are several foods that, when you eat them, can boost your mood. If you feel a little bit down and you need an emotional pick me up, try a number of these.

It’s easy to drive away your bad mood when you consume grains. Millet, quinoa, barley, etc are great at helping you have a happier mood. They help you feel full as well which can truly help to better your mood. Feeling starved can be awful! These grains can improve your mood as it’s not at all hard for your body to digest them. They are easier to digest than other foods which helps kick up your blood sugar levels and that, in turn, improves your mood.

Now you know that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try these tips instead!

We hope you got benefit from reading it, now let’s go back to sous-vide western eggs recipe. You can cook sous-vide western eggs using 13 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Sous-vide Western Eggs:
  1. Prepare 6 eggs
  2. Provide 1 poblano
  3. Prepare 1 small sweet onion
  4. Use 1 shallot
  5. You need 2 tsp sriracha
  6. Get 2 tbsp grated Parmesan cheese
  7. You need 1/4 cup shredded cheddar cheese
  8. Get 4 "pinches" shredded Italian cheese
  9. Prepare 6 oz water
  10. You need 1 tsp dried dilled
  11. Take 1 heavy squeeze Cilantro paste
  12. Take Crisco
  13. Take 4 (8 oz) Mason jars and lids
Steps to make Sous-vide Western Eggs:
  1. Get water bath warming to 170° per manufacturer directions.
  2. Warm the jars so they aren't cold when you submerge them into the water. I just ran mine through the dishwasher because I was doing dishes anyway.
  3. Lightly cook the peppers and onions in a skillet until the onions are translucent. I used poblano, sweet onion and shallot because that's what I had fresh from my garden. You can also skip this step if you what them to have a bit of a crunch.
  4. Whisk the eggs, water, sriracha, dill, parmesan cheese, cheddar cheese and cilantro in a large mixing bowl.
  5. Use a paper towel and lightly coat the inside of the jars with the Crisco. I used 8oz jars instead of the 4oz jars like I saw in most recipes so I increased the cooking time a bit.
  6. Divide out the peppers and onions evenly throughout the jars. Also add a generous pinch of the Italian cheese to each jar.
  7. Pour the egg mixture evenly into each jar. This should leave about 1/4 to 1/2 inch of space between the eggs and top of the jar.
  8. Screw the lids on finger tight and submerge into the water bath. Set the timer for 50 minutes.
  9. Leave in the warm water until ready to eat unless it's going to hours of time or longer. If longer move to an ice bath and keep in the refrigerator.
  10. They come out with a quiche like consistency, doesn't make the prettiest picture in the larger jars but they taste amazing.

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