https://anovaculinary.com/easy-homemade-sous-vide-egg-bites/ I am still waiting for mason jars, so I just did the mixture in two ramekins, and used the submersion method and ziploc bags to remove the air. The eggs have a lovely even, soft and custardy texture, and it's not too dense. You can make a bunch and put them in the fridge. In mason jars, they're apparently quite hardy. I used smoked salmon in these ones, but going to try bacon and gruyere next time (I went with cheaper cheese and smoked salmon on special for this round!).