Push the plastic wrapping down into the cup to make room for the egg.
Add 1 teaspoon of canola oil.
Crack one egg into the mug--carefully so you don’t break the yolk.
Add dried spices, salt and pepper.
Close the upper part of the plastic wrap, letting all of the air out.
Tie the plastic wrap with a large piece of cooking twine, forming a pouch around the egg.
Bring 2 cups of water to 64°C/147°F using a thermometer (medium-low). When it reaches that temperature, insert the egg while holding the twine--you can place the twine on the handle of the pot so you can grab it easily when it's time to remove the bag from the water. Let it cook for 60-90 minutes.
Cut the twine and the upper part of the plastic wrapping.
Remove all of the wrapping and place the egg over a piece of toasted bread or a bagel.
Serve with more dried herbs, salt and pepper.
For the Scrambled Sous Vide Eggs:
Crack 2 eggs inside a plastic resealable bag. Add the chopped scallion, 1 teaspoon of canola oil, salt and pepper.
Break the eggs inside the bag by using your hands to squish the outside of the bag.
Bring 2 cups of water to 74°C/165°F using a thermometer. Immerse the bag into the water carefully and let it cook for about 30-40 minutes (depending on desired texture). Keep an eye on the thermometer. Massage the bag every 10 minutes or so using a kitchen towel or oven mitts because it will be hot.
Remove the bag with tongs. Carefully transfer the scrambled eggs to a plate and serve with fresh scallions, salt and pepper.
Notes
Soft-boiled eggs can be stored covered in the fridge for up to 2 days.
Scrambled eggs can be stored covered in the fridge for up to 3 to 4 days.
Keep a close eye on the thermometer and try to keep the water at the target temperature. Over time, you will get to know how long it takes to get to the correct temperature and where to keep the heat at on your stove in order to maintain that temp.