When you take your first bite of these sous vide scrambled eggs, you’ll think of cloudy, light, and fluffy.
There are numerous theories surrounding scrambled eggs. There’s the fast-and-furious theory, the slow-and-steady method, and pretty much everything in between.
This modern version is inspired by a Heston Blumenthal method in which the eggs are cooked in a sous vide water bath with a little whole milk and melted butter.
The texture is incredible. They come out so light and cloudy; nothing like what you’d get if you cooked them in a pan.
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WHY SOUS VIDE SCRAMBLED EGGS?
- The eggs are always perfectly light and fluffy.
- Never dry – ideal for those who prefer a more liquid egg.
- Ready in 10 minutes.
- Made with only a few simple ingredients.
- Pretty good for you.
- Breakfast and brunch are ideal.
WHAT IS SOUS VIDE?
Sous vide is essentially a method of cooking that employs an immersion circulator.
This immersion circulator circulates water in a temperature-controlled water bath at a specific temperature to ensure that your food is perfectly cooked every time.
Because the temperature does not change and your meat (or dessert, vegetables, etc.) remains at the same temperature, the risk of overcooking is greatly reduced.
WHAT IS THE WATER DISPLACEMENT METHOD?
The displacement method involves slowly immersing a ziplock bag in water and pushing the air out of the bag’s top (the bag should be slightly open at the top to allow air to escape).
Clip the bag to the side with a clip (I use binder clips) to keep it from floating and letting air and/or water inside.
The complete list of ingredients and quantities can be found in the recipe card at the bottom of the post.
I always recommend using the freshest eggs you can find for the best results, but store bought eggs will suffice.
In the eggs, use unsalted butter and heavy cream. Try some of these add-ins to make these more enjoyable!
- cooked bacon, chopped
- scallions, chopped or minced
- Herbs, chopped (try thyme or tarragon)
- Jalapeno or other spicy pepper, chopped
- Red pepper, chopped
- cheese, shredded
HOW TO SERVE SOUS VIDE SCRAMBLED EGGS?
So, I like them plain with buttered toast, but here are some other ways to serve them:
- Sauté some mushrooms and serve them on top (make these sautéed mushrooms).
- Cook the shrimp in butter and salt until they are barely pink and serve on top.
- Serve them alongside cured or smoked salmon.
- Top with chopped chives or any fresh herb of your choice (I prefer tarragon with eggs).
- Sauté some spinach or greens in olive oil and salt and serve on top of the eggs.
- Garnish with grated cheese or any cheese will do.
WHAT TEMPERATURE TO SOUS VIDE SCRAMBLED EGGS?
EGGS 145°F (63°C)
- Traditionally, sous vide eggs are cooked for 1 hour at a low temperature of around 145°F. This temperature produces eggs with barely set whites and a runny yolk. When you crack the eggs, the whites can become so loose that they run off.
167°F (75°C) EGGS
- The secret to perfect sous vide poached eggs is to use a high temperature for a shorter amount of time! Cooking them for 14 minutes at 167°F will result in perfect poached eggs with a firmer white and runny yolk.
MAKING THE BEST SOUS VIDE SCRAMBLED EGGS:
- Before adding the eggs to the bag, season with any flavorings (but not salt).
- When the eggs are in the water bath, agitate them every 5 minutes or so. Because they’ll be hot, use a kitchen towel instead of your hands.
- You can make perfect sous vide poached eggs while making these scrambled eggs. The water bath is the same temperature, and they finish in roughly the same amount of time.
- Because the eggs are cooked in the bag, there is no way for water to evaporate during the cooking process. A paper towel can be used to blot up any excess water that may have leaked onto the plate.
HOW TO MAKE SOUS VIDE SCRAMBLED EGGS?
- Warm up the water bath to 75° C/167° F.
- Whisk together your scrambled eggs, whole milk, melted butter, and any add-ins you like, such as chopped fresh thyme, bacon, scallions, or anything else you like.
- Place the whisked eggs in a Ziplock freezer bag and seal it with the water displacement method.
- Sous vide for 15 to 16 minutes, stirring with your hands every 5 minutes or so. Because the bag will be hot, it’s a good idea to wrap it in a kitchen towel to keep it from getting too hot.
- Serve immediately, sprinkled liberally with salt and freshly ground pepper.
- If your bag floats, clip something heavy to it or drape a wet towel over it to keep the eggs below the water’s surface.
- To get the creamiest eggs, blend the mixture with an immersion blender before cooking. Otherwise, make sure to thoroughly whisk it.
- When the eggs are done cooking, season with salt to taste.
- Blot up any excess water in the bowl with paper towels after cooking.
- Before cooking, add additional ingredients to the egg mixture (bacon, herbs, onions, etc.).
- Remove the bag and squeeze the eggs as directed to ensure that the eggs cook evenly on all sides.
- You can increase the number of eggs to cook, but you will need to add more cook time. Cooking time for 12 eggs is 40 minutes, and cooking time for 24 eggs is 50-60 minutes. Use the same squeezing technique every 10 minutes.
- Allow the egg mixture to come to room temperature before placing it in the water bath to avoid overcooling the water.
Frequently Asked Questions
How long does it take to cook eggs in a sous vide?
Sous vide eggs are typically cooked at a low temperature (around 145°F/63°C) for at least 1 hour. This will result in slightly thickened but still runny yolks and barely set whites.
Why do chefs add water to scrambled eggs?
Water makes eggs lighter and more mobile, whereas milk thickens and makes eggs richer. If you want fluffier eggs, beat them for a little longer than usual to incorporate more air into the mixture, and you’ll be well on your way to making Anne-approved scrambled eggs.
Can you sous vide eggs overnight?
When the eggs have reached the desired temperature, place them in an ice bath to cool – and then refrigerate. When it’s time to reheat, a 60°C bath will suffice, and the eggs can sit there for quite some time without affecting the texture too much.
How long do sous vide eggs last in the fridge?
After cooking and chilling your eggs, they can be stored in the refrigerator for up to five days. This makes them ideal for elevated breakfast meal prep or simply having on hand when you need to add an egg to something.
Cloudy Scrambled Eggs Sous Vide Recipe  (So Fluffy!)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
If you want the softest, lightest, and fluffiest scrambled eggs, try these sous vide scrambled eggs.
- 4 eggs
- 2 tablespoons heavy cream
- 1 tablespoon melted unsalted butter
- ¼ teaspoon black pepper
- ½ teaspoon salt for finishing – adjust to taste
- Heat the water bath to 167°F.
- Whisk together the eggs, cream, butter, and black pepper in a mixing bowl.
- Fill a freezer bag halfway with the egg mixture, leaving the top open.
- Drop the bag slowly into the heated water bath using the water displacement method (described above) and seal when all of the air has been pushed out.
- Submerge the bag in water (make sure it is fully sealed and air has been removed using the water displacement method above).
- Cook for 10 minutes, then remove and squeeze the bag to separate the eggs with your hands.
- Return to the water bath for another 5 minutes. Squeeze and remove.
- Return to the water bath for another 5 minutes. Squeeze and remove.
- Remove the eggs from the water bath and place them in a serving dish. Season with salt and pepper to taste.
If your bag floats, clip something heavy to it or drape a wet towel over it to keep the eggs below the water’s surface.
To get the creamiest eggs, blend the mixture with an immersion blender before cooking. Otherwise, make sure to thoroughly whisk it.
When the eggs are done cooking, season with salt to taste.
Blot up any excess water in the bowl with paper towels after cooking.
Before cooking, add additional ingredients to the egg mixture (bacon, herbs, onions, etc.).
- Category: Eggs
- Method: Sous Vide
- Cuisine: French
- Serving Size: 2 servings
- Calories: 228kcal
- Sugar: 1g
- Sodium: 713mg
- Fat: 20g
- Saturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 363mg
Keywords: Sous vide scrambled eggs, scrambled eggs recipe, sous vide recipe, easy sous vide scrambled eggs