Easy Sous Vide Omelet with Parmesan and Herbs

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One of my favorite uses for the Anova Sous Vide Precision Cooker is to cook eggs. Why? This method takes longer, of course, than typical stovetop methods, but the result is unfailingly perfect. Plus, if you love hosting brunch, sous vide eggs make things even easier. This recipe for sous vide omelets is simple to put together and easy to scale up for a crowd. (Just use a separate bag for each omelet.) Even better — the omelets are ultra tender and can be packed with tons of flavor.
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Pro-level cooking techniques made simple.

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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 165ºF (73ºC).

  • Step 2

    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.

  • Step 3

    Carefully pour the egg mixture into the bottom of a medium zipper lock bag. Seal the bag using the water immersion technique.

  • Step 4

    Place the bag in the water bath and weigh down with a plate, if necessary. Set the timer for 10 minutes.

  • Step 5

    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.

    • Finishing Steps

    • Step 0

      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.

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165 F / 73.9 C Recipe Temp
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