These sous vide scrambled eggs were inspired by an article by The Food Lab from 2009. In the article, Kenji spoke about Heston Blumenthal’s edible demo of sous vide cooking and how his first course served was none other than scrambled eggs. Kenji remarked that never in his life had he eaten eggs that were so perfectly cooked.
After a few attempts at scrambled eggs sous vide, my partner, Melanie, and I feel we have found our perfectly cooked eggs. While our ingredients and temperatures vary from Heston’s, these eggs are sure to be a breakfast hit for everyone. The addition of cheese and substitution of cream for milk certainly makes this more of a specialty breakfast, rather than an every day starter, but they are hard to pass up on a lazy Saturday morning at our cottage in Muskoka, ON. Combine these eggs with oven cooked bacon and freshly buttered toast and you’re sure to win over some friends who might think cooking eggs in a water bath might be a bit over the top.
Recipe Notes: Depending on the richness desired, home cooks could remove the heavy cream and replace with milk (skim or 2%) and this results in a lighter, less creamy/heavy, composition. This recipe is for serves 4; reduce ingredients by half to serve a breakfast for two. Note thatthe cooking time for 2 or 4 servings will vary.
Sous-vide Scrambled Eggs
Equipment
- Sous-vide Immersion Circulator
Ingredients
- 8 large eggs
- 4 tbsp heavy cream
- 4 tbsp 2% milk
- 2 tbsp butter
- ½ cup medium cheddar cheese grated
- 1 tbsp chives minced
Instructions
- Set sous-vide immersion circulator to 170F /76.7C.
- Whisk eggs into bowl with salt and let stand 15 minutes.
- Add cheese, cream, and milk to the eggs and mix thoroughly.Seal egg mixture into vacuum sealed bag.
- Put vacuum sealed eggs in water bath and cook for 20 minutes.
- Take the bag out and massage the egg mixture in the bag to make certain it cooks evenly.
- Cook for another 20 minutes.
- Serve with chives sprinkled on it.