Sous Vide Recipe

Velvety smooth ginger steam eggs is a favourite dessert in most Chinese family as it is inexpensive and do not need any special equipment to make.  The only challenge is to control the temperature during the steaming process which can now be done precisely with sous vide. Temperature: 172°F         Preparation:  15 mins          Cooking: 40 mins Ingredients for 2 2 eggs 300 ml milk 2 teaspoon of sugar 1 teaspoon of ginger juice Extra Utensils 2 canning jars of 125 ml (I substituted  these with 2 ramekins in vacuum bags) Immersion sous vide cooker Directions Step 1 Set your Immersion cooker to 172°F Step 2 Whisk the eggs in a measuring cup for at least 3 minutes and add the balance of the ingredients.  For the milk, I used a combination of Half & Half plus almond milk which happened to be available in my fridge. Whisk till the sugar fully dissolved. Step 3 Divide the eggs mixture between the jar...