Cooking: Sous Vide Omelet with Culinerdy Cruzer

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Keith Breedlove with the Culinerdy Cruzer whips up a sous vide omelet.

Start off the recipe by beating three eggs in a plastic bag. Add chopped ham and some smoked gouda and mix the ingredients in the bag.

Sous vide circulators are now available for the at-home chef. Just put the bag in the water and wait for around 20 minutes.

Find out more about the Culinerdy Cruzer and Chef Breedlove on their site.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.