Easy Sous Vide Omelet with Parmesan and Herbs
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 1
2 large eggs
1 tablespoon minced scallion greens
1 tablespoon finely grated Parmesan cheese
1 tablespoon unsalted butter, diced
Salt and pepper
Chopped fresh parsley, for serving
Set the Anova Sous Vide Precision Cooker to 165ºF (73ºC).
Crack the eggs into a medium bowl and whisk well to combine. Add the scallion greens, Parmesan, butter, and a pinch each of salt and pepper. Whisk to combine.
Carefully pour the egg mixture into the bottom of a medium zipper lock bag. Seal the bag using the water immersion technique.
Place the bag in the water bath and weigh down with a plate, if necessary. Set the timer for 10 minutes.
When the timer goes off, remove the bag from the water bath. Gently nudge the eggs together into an omelet shape. Return the bag to the water bath, weigh down the eggs, and set the timer for 10 more minutes.
When the timer goes off, remove the bag from the water bath. Gently remove the omelet from the bag and transfer to a serving plate. Sprinkle with parsley and serve.