Sous Vide Scrambled Eggs
Whisk all the ingredients together
Place in a freezer bag
Heat a sous vide water bath to 167F degrees.
Use the water displacement method to slowly place the bag in the water and then seal the top. The water pushes all the air out. Clip the bag to the side to prevent floating.
Cook for 20 minutes, taking the bag out and squishing it every 5 minutes.
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