Scrambled eggs with white cheddar, jalepeno and bacon!

This is my Favorite sous vide scrambled eggs recipe. Its comes out perfect! Its very bold and spicy and super easy. I hope you enjoy it.

Author

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Prep Time: 00:22

Recipe Time: 00:20

Temperature : 180F / 82.2C

Ingredients

• 4 to 6 eggs
• 1 tablespoon of butter
• 1/4th cup of heavy cream
• 1 tablespoon oil, I prefer avocado oil because of its neutral taste.
• 1/4th cup bacon. I use bacon bits because its easy and convenient.
• 2 ounces of your favorite white cheddar cheese.
• 1 small or medium Jalapeno pepper, depending on how spicy you like it.
• Dash of salt and pepper

Directions

1. Turn on your sous vide and set it to 180°.
2. Add your cooking oil to the inside of your sous vide bag. Make sure you swirl the oil around inside to make the eggs not stick to the bag. I use ziploc bags for making this recipe.
3. Add the rest if your ingredients except the salt and pepper. Add those to the end of cooking, season to taste.

Finishing Steps

1. When your sous vide reaches the 180° temp, completely submerge the egg mixture into the water. I use the water displacement method to make sure you get out as much air as possible. You don't want your ziploc bag floating.
2. Set your sous vide time for 10 min.
3. After the 10 min time has expired, carefully remove the bag and lay it on the counter. Gently massage and mix the contents.
4. Add the eggs back into the sous vide and set timer again for another 10 min.
5. After timer goes off, your eggs should be completely set and moist and creamy. They can be seasoned to taste at this point.