Scrambled eggs with white cheddar, jalepeno and bacon!
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Perfect results in a few simple steps.
Ingredients for 0
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
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Step 1
Turn on your sous vide and set it to 180°.
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Step 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.
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Step 3
Add the rest if your ingredients except the salt and pepper. Add those to the end of cooking, season to taste.
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Finishing Steps
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Step 0
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.
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Step 1
Set your sous vide time for 10 min.
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Step 2
After the 10 min time has expired, carefully remove the bag and lay it on the counter. Gently massage and mix the contents.
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Step 3
Add the eggs back into the sous vide and set timer again for another 10 min.
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Step 4
After timer goes off, your eggs should be completely set and moist and creamy. They can be seasoned to taste at this point.