French Scrambled Eggs

1. Setup Sous Vide water bath to 162 degrees Farenheit 2. Using an immersion blender, Mix all of the ingredients and blend until smooth. It is helpful to lift and depress rapidly to infuse air into the egg mixture. 3. Pour the mixture into zip locks bags and remove as much air as possible or alternatively use a vacuum sealer but leave a small amount of air before sealing the the mixture. 4. Cook the eggs approximately 35-40 minutes until the eggs just begin to set. 5 Pour the egg mixture back into the immersion blender mixing cup and thoroughly mix and aerate the mixture. 5. a.) Pour the mixture back into the zip lock bag, remove the air from the bag. Turn the Sous Vide Bath down to 131 degrees and hold for up to 1 hour. Serve in a ramekin or small bowl or 6. Pour into a whipping siphon, charge with two cartridges of nitrous oxide, and use the mixture to dispense a perfect round egg omelet, add ingredients as desired.