Hard-set eggs

Another thing sous vide is good for is making hard-boiled, or hard-set, eggs. They never actually boil in a sous vide, or at least they don't need to. I did mine in my rice cooker from room temperature water up to 185' for 45 minutes and they came out about perfect. The yolk was not chalky or sulfurous smelling, like over-cooked, hard-boiled eggs can be.

On the stovetop I've also gotten good results by putting the eggs in cold water and cooking over medium-high heat until the water starts to simmer. Then I turn off the heat and let them set for awhile.

Starting with cold water is supposed to keep the eggs from cracking because they warm up more slowly.

In a Rice cooker (times might vary in another device because it might heat up more slowly)

45 minutes total from room temperature water
185' Target temperature

Delicious!

Sous Vide Lemon Low Carb Custard

The Sous Vide equipment makes this super easy. Takes me less than 5 minutes to prepare! I love egg custard because it tastes great but it was always a hassle to do it on the stovetop and I never really tried it in the oven. But in my sous vide, it is a dream! I'm going through eggs like mad between this and having my hummus omelet again.

1. Crack 6 eggs into a bowl, pick out any shell.
2. Pour them into my blender.
3. Add to blender sweetener equivalent to 1/3 cup of sugar (to taste). This time I used Lo Han and Splenda.
4. Add about 1/3 cup of lemon juice or more if you want more lemon-y goodness.
5. Add about 1/2 tsp of vanilla.
6. Blend well.
   
7. Taste, adjust as needed.
   

If you are afraid of raw eggs then you can always use your SV (sous vide) equipment to pasteurize the eggs (135' for 1 hour 15 minutes) before hand.

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.

Edit:
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

Hummus Avocado Omelet

Straying a little away from Paleo, legumes not being allowed, I have a luscious new treat.
Makes one generous omelet which keeps me full for 4-5 hours.

Ingredients

Ingredients
2 Large eggs
Fish Sauce (or Soy... but recommend Fish sauce)
1.5 - 2.0 oz of Hummus (whatever brand you love)
1/2 Avocado
[Optional] Spring onions or green onions, something mildly onion-y

Step 1:

Crack the eggs into a bowl and whisk briskly with a fork. Add a little fish sauce (1-2 tsp) and add about 2 tblsp of water. This thins down the omelet so it'll spread out wide, like a crepe.

Cooking

Step 2:

Heat some oil in a pan and let it get nice and hot. Pour in your egg mixture and let it spread out and entirely cover the bottom of the pan. Let it cook and set. I usually gently push the cooked part back and let the uncooked part flow through. Once it gets mostly set I flip it (over something easy to clean in case I miss my flip).

Assembly Required

Step 3:

Carefully slide the omelet out of the pan onto a waiting dinner plate. Put the hummus in the middle of the omelet/egg-crepe and then dice up your avocado and add it. Sprinkle with mild, sweet onions. Wrap the sides of the innards and enjoy!

Ready to Eat

Fish or Soy Sauce?

I have to say that fish sauce is vastly better for this than soy. I think soy would be too over powering and fish sauce works very well with eggs. You can find fish sauce almost anywhere nowadays, in the regular grocery store it should be in with the Asian foods, right next to soy sauce. Or you can buy it in big, vastly cheaper bottles at any decent Asian market.

In Thailand the street vendors there make an omelet similar to my basic egg crepe I make here but sometimes they put peanut sauce on it.

Anyway, in case you're repulsed by the idea of fermented fish let me reassure you it is very mild tasting and you don't really taste the fish at all, just a sort of flavor that should be very familiar to you if you enjoy Thai food... a touch of salt, a bit of umami. It really makes eggs come alive.

Still stuck on the egg crepes!

I often make these for breakfast and lately for dessert as a bed time snack. If I have any mostly-paleo lemon curd on hand, I might top them with that!

Egg Crepes with Berries

The last couple of mornings I've been eating egg crepes, doused in butter (ghee if you're really sensitive to casein), and drowned in slightly sweetened blackberries or raspberries.

What you need

2 Eggs
1 non-stick pan
Cooking oil
Frozen or fresh berries
[optional] A bit of sweetener, I use liquid splenda.
Butter

In a small non-stick pan I add some cooking oil and let it get hot.

The berries are easy. If they're frozen, pop them into the microwave for 30-45 seconds until they're heated and juicy. Add in sweetener and mix.

Meanwhile I break 2 eggs into a bowl and add a few Tablespoons of water, to thin the egg. I beat it very well with a fork. Then pour enough egg into the pan to just cover the bottom. I let it cook until fairly well set-up. Flip it over and just let it cook for a few seconds on the other side. Flip onto your plate and top with butter and berries.

If can imagine that if you weren't completely paleo with the dairy stuff, some sugar-free whipped cream would be delightful, or even some creme fraiche.