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 [2022] (So Fluffy!)

Description

If you want the softest, lightest, and fluffiest scrambled eggs, try these sous vide scrambled eggs.

Ingredients

Scale

4 eggs
▢2 tablespoons heavy cream
▢1 tablespoon melted unsalted butter
▢¼ teaspoon black pepper
▢½ teaspoon salt for finishing – adjust to taste

Instructions

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.

Notes

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

Nutrition

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