Heston’s Sous Vide Scrambled Eggs
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Pro-level cooking techniques made simple.
Ingredients for 2
6 large eggs
2 tablespoons whole milk
2 tablespoons heavy cream
2 tablespoons unsalted butter, melted and kept warm, plus 2 tablespoons softened unsalted butter, for making browned butter
Kosher salt and freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 167ºF (75ºC).
In a medium bowl, whisk together the eggs, milk, and cream. Whisk in the warmed melted butter and season with salt and pepper.
Divide the egg mixture between two small zipper lock bags. Seal the bags using the water immersion technique. Place the bags in the water bath, and clip the bags to the edge of the pot. Set the timer for 15 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.
Meanwhile, melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Continue to cook the butter, stirring constantly, until the butter stopped foaming and its milk solids have turned golden brown, about 5 minutes.
Strain the butter through a coffee filter- or kitchen towel-lined strainer into a small bowl. Keep warm for serving.
When the timer goes off, remove the bags from the water bath. Remove the eggs from the bags and place on two 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!