- Crack 6 eggs into a bowl, pick out any shell.
- Pour them into my blender.
- Add to blender sweetener equivalent to 1/3 cup of sugar (to taste). This time I used Lo Han and Splenda.
- Add about 1/3 cup of lemon juice or more if you want more lemon-y goodness.
- Add about 1/2 tsp of vanilla.
- Blend well.
- Taste, adjust as needed.
Pour the egg mixture into a heavy duty freezer type bag with a good seal. I then fill up a container with water and put my not-completely-sealed bag in there, that forces the air out. Submerge it just until the egg rises to the seal, then finish sealing the bag.
Edit: One suggestion, put a ceramic bowl on the bottom of your sous vide bath. I think the bottom of the bath gets hotter (if you have a rice maker) and this will keep the eggs from getting too hot should they actually come in contact with the bottom of the SV.
Double check the seal and stick it in the SV bath at 155' for around 30 minutes or when set up nicely.
Slide it into a container and refrigerate or serve hot with raspberries or strawberries.
I wanted to add instructions for non-sous vide use. If you don't have a water bath you can make this on the stove top. Use a double boiler, or create one. I always just put a metal bowl on top of my pot of boiling water. Then I pour the mixture into the bowl and stir until it reaches about 160 degrees or starts to leaves trails when you stir. You have to stir the entire time, otherwise you'll end up with scrambled eggs. Another thing to be wary of is to make sure that you don't let it heat too quickly. It should take at least 5 minutes to get up to 160 degrees. Any faster than that and you might end up with scrambled eggs.
Picture of a homemade double boiler