Sous Vide Scrambled Eggs
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!)
Ingredients for 2
6 large eggs
Kosher salt and freshly ground black pepper
Chopped fresh chives, for serving
Set the Anova Sous Vide Precision Cooker to 165ºF (73ºC).
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.
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.
When the timer goes off, repeat the agitating step and return the bag to the water bath. Set the timer for 10 minutes.
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.