Hi - my first posting.
I had a couple of reservations about @ChefNicole's recipe - firstly I had a bad experience with a broken glass in water a while ago, so I did not want to risk shattered glass in my sous vide vessel, and secondly I wanted to cook it at 85ºC, so that I could do mushrooms at the same time for breakfast.
(Sidebar - halved mushrooms and garlic cloves halved lengthways and herbs and spices, 85ºC, cooking time 1 hour. Just before time is up, whip up a little sauce - butter, flour, milk - add the liquid from the mushroom bag and some vegetable gravy granules to rethicken it if necessary - spoon over mushrooms and garlic pieces on toast.)
I found the right container in my local supermarket (Tesco).
Four little tubs like this, cube shaped with a slight chamfer so the finished product would slide out easily, volume 125ml (four and a bit fluid ounces.)
After a few experiments it turns out that a 50% egg, 50% dairy mix cooks perfectly at 85ºC for 40 minutes. (Dairy was about 50/50 strong cheddar and half-fat milk.) Crack one medium egg per portion into a measuring jug and add grated cheese and milk to bring each portion size up to 125ml along with whatever herbs and spices float your boat. I used pepper, Dunn's River All Purpose Seasoning and oregano. Blend with a stick blender and pour into 125ml foodsaver pots after oiling the insides. Put pots in a weighted plastic bag (I used weights from our kitchen scales) and immerse in the sous vide at 85ºC for 40 minutes.
The result was a cube that slumped onto the toast like a middle-aged man and wobbled like jelly, but did not split. It was ultra-light and smooth and just melted in the mouth with a good, strong cheese taste. Mmmmmmmmmmmm!
All I have to do now is choose a name. I can't decide between Eggs Cubed and Cheesy Custard Lumps!