Sous Vide Scrambled Eggs
Carey Copeling created sousveats.com to discuss all things sous vide, from sharing ideas, to recipes and results. Before discovering sous vide, Carey hadn't been that into cooking, aside from BBQing in the backyard. In November 2015, he ordered his Anova and immediately ...
These sous vide scrambled eggs were inspired by an article by The Food Lab from 2009. In the article, Kenji spoke about Heston Blumenthal's edible demo of sous vide cooking and how his first course served was none other than scrambled eggs. Kenji remarked that never in his life had he eaten eggs that were so perfectly cooked.
After a few attempts at scrambled eggs sous vide, my partner, Melanie, and I feel we have found our perfectly cooked eggs. While our ingredients and temperatures vary from Heston's, these eggs are sure to be a breakfast hit for everyone. The addition of cheese and substitution of cream for milk certainly makes this more of a specialty breakfast, rather than an every day starter, but they are hard to pass up on a lazy Saturday morning at our cottage in Muskoka, ON. Combine these eggs with oven cooked bacon and freshly buttered toast and you're sure to win over some friends who might think cooking eggs in a water bath might be a bit over the top.
Recipe Notes: Depending on the richness desired, home cooks could remove the heavy cream and replace with milk (skim or 2%) and this results in a lighter, less creamy/heavy, composition. This recipe is for serves 4; reduce ingredients by half to serve a breakfast for two. Note thatthe cooking time for 2 or 4 servings will vary.
Ingredients for 4
8 large eggs
4 tablespoons of heavy cream
4 tablespoons of 2% milk
2 tablespoons of butter
A pinch of salt
1/2 cup medium cheddar cheese, grated
Set Anova to 170ºF / 76.7ºC.
Gently crack 4 or 8 eggs into a whisking bowl.
Grate 1/4 or 1/2 cup of medium cheddar cheese and add to a mixing bowl, then add 4 tbsp. of heavy cream, 4 tbsp. of 2% milk and a pinch of salt.
Whisk eggs, cheese, cream, milk, and salt until completely mixed.
Pour contents of the bowl into a vacuum bag or large cooking safe ziplock bag. If vacuum sealing contents, move your sealer closer to the edge of the counter and drape the bag over the edge. This prevents the vacuum sealer from sucking up the egg mix into the sealer itself.
Submerge the bag in the water bath to cook for 20 minutes.
After 20 minutes, remove the bag and lay flat on a smooth surface and massage the egg mixture to help ensure even cooking. PLEASE NOTE: the bag and contents will be hot; use oven mitts when massaging the bag.
Place the bag back in the water for an additional 20 minutes.
After a total cooking time of 40 minutes, remove the egg mixture and pour eggs into a serving dish.
Top with fresh chives and serve with bacon and fresh toast.