It’s no secret that Heston Blumenthal, the master of molecular gastronomy, is a fan of sous vide cooking. This recipe is inspired by his sous vide scrambled eggs recipe. The eggs are so smooth, light, and creamy that you’ll hardly realize they’re simply scrambled eggs. Admittedly these eggs are a little indulgent, what with the use of whole milk and cream and butter AND browned butter – but they’re perfect for a special occasion or an indulgent Sunday brekkie. We’ve served it with some toast, but it would go equally as well with some sautéed mushrooms, fried tomatoes, smoked salmon, chives or whatever your favorite big breakfast items are. Although, to be honest these eggs are so good that they can be enjoyed alone.
Sous-vide Scrambled Eggs by Heston Blumenthal
It’s no secret that Heston Blumenthal, the master of molecular gastronomy, is a fan of sous vide cooking. This recipe is inspired by his sous vide scrambled eggs recipe. The eggs are so smooth, light, and creamy that you’ll hardly realize they’re simply scrambled eggs. Admittedly these eggs are a little indulgent, what with the use of whole milk and cream and butter AND browned butter – but they’re perfect for a special occasion or an indulgent Sunday brekkie. We’ve served it with some toast, but it would go equally as well with some sautéed mushrooms, fried tomatoes, smoked salmon, chives or whatever your favorite big breakfast items are. Although, to be honest, these eggs are so good that they can be enjoyed alone.Note: Don’t substitute lower-fat dairy products; the end result will be runny.
Servings: 2
Equipment
- Sous-vide Immersion Circulator and Water Bath
- Vacuum sealing equipment and bag
Ingredients
- 6 each large eggs
- 2 tbsp whole milk
- 2 tbsp heavy cream
- 2 tbsp butter unsalted, melted, kept liquid
- 2 tbsp Browned Butter recipe at /blog/food/browned-butter/
- 1 tsp koshering salt To taste
- 1 tsp black pepper freshly ground. To taste
Instructions
- Set the immersion circulator to 167ºF (75ºC).Melt butter and keep warm enough to be liquid.In a medium bowl, whisk together the eggs, milk, and cream.Whisk in the warmed melted butter and season with salt and pepper.
- Put the egg mixture in a vacuum sealed bag.Place the bags in the water bath, and clip the bags to the edge of the pot.Set timers for every 3 to 5 minutes.
- Every 3 to 5 minutes, remove the bags from the water bath and gently massage the eggs to mix.Return the bags to the water bath and continue to cook.
- Remove the bags from the water bath.Remove the eggs from the bags and place on serving plates.Drizzle brown butter over the top of the eggs and serve with toast.Enjoy some of the fluffiest eggs you’ve ever eaten!
Notes
Recipe: Browned Butter