Sous-vide Scrambled Eggs
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.
Servings: 4
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.
Notes
By Sous Veats Kitchen (Carey Copeling). Carey Copeling created sousveats.com to discuss all things sous vide, from sharing ideas, to recipes and results. Before discovering sous vide, Carey hadn't been that into cooking, aside from BBQing in the backyard. In November 2015, he ordered his Anova and immediately cooked a steak – he was blown away with the results. Since then, his Anova hasn’t gotten a rest. He's cooked everything he can – veggies, fish, chicken, lamb, sausage, pork belly, seafood, beef, more beef, infused beverages, eggs…the list goes on. Sousveats.com was created to share his experience with other passive cooks to see if the sous vide technique can be the conversion point to others as it was for him.