First try at a Sri Lankan-style sous vide egg dish was not fabulous. Spinach, scallions, cumin and mustard seed, chili powder and salt, sautéed in a little ghee. I tried to make it lactose-free / paleo vegetarian, but without cheese or heavy cream, the eggs set a little hard — I mean, they’re fine, but they don’t have the delectable fluffiness that I want for sous vide eggs. If you’re avoiding dairy, I’m not sure what you should add to get that texture — coconut cream might be your best bet? I’m not sure.Next time I try it, though, I’m going to just add some heavy cream, which I’m pretty sure is how many restaurants get such delectable saag paneer. 🙂 Also, more salt (without the cheese, I under-salted this), and maybe ground cumin and mustard instead of seeds, to maximize the creamy texture. I have a lot of eggs cooked right now, so it might be a week or two before I get back to this…
