Huevos Pericos

Instructions

• 1

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum line. Set the temperature to 170°F for 20min for Soft & Creamy and 185°F for 20min for Firm & Silky, using Manual Cooking from the main menu and press Start.

• 2

  To prepare the tomato mixture, halve the tomatoes, remove and discard the seeds and finely dice.

• 3

  Heat a large frying pan over medium heat. Add the oil and onion and cook, stirring occasionally for 2 minutes or until translucent. Add the tomatoes and garlic and cook for 1 minute. Season with salt and pepper. Transfer the tomato mixture to a paper towel lined plate and allow to cool to room temperature.

• 4

  Place the eggs, butter, cream, milk and ½ teaspoon salt in a large bowl. Add the cooled tomato mixture and whisk to combine. Pour the mixture into a large microwave-safe, zipper-lock freezer bag and partially seal. Refrigerate until required.

  Tip: To make this easier, place the zipper-lock freezer bag in a liquid measuring cup or bowl.
• 5

  Once prompted that the water bath has preheated, carefully lower the bag into the water. Use a spatula to push the bag down, removing the excess air and ensuring the bag does not float and seal. When 10 minutes remains on the sous vide timer, remove the bag from the water and lay it flat on a dish towel. Use your fingers to agitate the bag, ensuring the contents are thoroughly mixed. Return the bag to the water and continue cooking. 

• 6

  When the timer signals that the eggs are done, carefully remove the bag from the water and transfer the scrambled eggs to a large bowl. Gently fold in the cilantro.

• 7

  Cut the arepas in half and fill with the huevos pericos.