Sous Vide Egg Pots

This recipe is effortlessly chic. Do a few minutes of simple prep, then pop these into the Instant Pot on the sous vide setting and relax.  
 
As this recipe relies on a few simple ingredients, so make sure your eggs are high quality, and as fresh as possible (look for the box with the furthest “best before” date).  

Ingredients: 
Half a head of cauliflower (about 250g)  
4 Very Fresh Eggs 
2 Tbsp Cream 
1 Tsp Chives 
Salt and pepper as needed 
Toast/crispy bacon/ grilled asparagus spears for dipping 
4 small jars with lids 
 
Method: 
Place the steamer insert into the Instant Pot, and add 1 cup of water. Cut the cauliflower into bite sized florets, then place these in the Instant Pot, on top of the steamer insert, making sure they don’t touch the water.  
 
Set the pressure to high and cook the cauli for 2 minutes, then vent. Your cauliflower should be perfectly soft at this point (if not pressure cook for 1 more minute). Puree the cauliflower with the cream using a blender or stick blender. Season the puree with salt and pepper. 
 
Fill the Instant pot with just enough water to cover your jars, but not submerge the lids. Set it to sous vide on 65C, for 30 Minutes.  
 
Spoon the puree into your jars laving just enough space for the egg. Place a sieve over a bowl and crack in an egg. Let the looser white pass through the sieve, then slide the egg into the jar on top of the puree. Repeat with all the eggs.  
 
Place the lids on the jars, twisting them just enough to seal them, but don’t seal them too tightly (we need them to release the pressure inside while cooking).  
 
Once the Instant Pot has come to temperature, place the jars in the water and cook for 30 minutes. Once the timer has finished, turn off the pot and prepare your toast or asparagus (the eggs need just over 30 minutes to be perfect). Don’t worry, it’s very hard to overcook anything using sous vide.  
 
Once ready to eat, remove the eggs from the water, check they are set, and serve immediately.  

For more recipes by Jess, head to this link.