Sous Vide Scrambled Eggs

(432)

Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

  • Rate This
Recipe Temp 165 F / 73.9 C
Recipe Time
Prep Time
We know; using the Anova Sous Vide Precision Cooker to prepare simple scrambled eggs might seem a little silly. But it’s just so fun, and it produces extremely moist, creamy scrambled eggs. Follow this recipe and enjoy!

Ingredients for 2

  • 6 large eggs

  • Kosher salt and freshly ground black pepper

  • Chopped fresh chives, for serving

Directions

  • Step 1

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

  • Step 2

    In a medium bowl, whisk eggs until smooth. Season with salt and pepper. Transfer the eggs to a medium zipper lock bag and seal using the water immersion technique. Place in water bath and set the timer for 10 minutes.

  • Step 3

    When the timer goes off, remove the bag from the water bath. Gently massage the bag to agitate the eggs. Return the bag to the water bath and set the timer for 10 minutes.

  • Step 4

    When the timer goes off, repeat the agitating step and return the bag to the water bath. Set the timer for 10 minutes.

    • Finishing Steps

    • Step 1

      When the timer goes off (after 30 total minutes of cooking), remove the bag from the water bath. Carefully remove the eggs from the bag and divide between two serving plates. Garnish with chives and serve.

Latest Comments

165 F / 73.9 C Recipe Temp
Recipe Time
Prep Time