Heston’s Sous Vide Scrambled Eggs

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 favourite 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.)

Author

Christina Wylie

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, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:10

Recipe Time: 00:15

Temperature : 167F / 75C

Ingredients

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

Directions

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.

Finishing Steps

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!