Sous vide scrambled eggs? Let’s try it!
I finally made a batch today to test out our new reusable silicone cooking bag and I have to tell you, scrambled eggs cooked sous vide are fantastic! The eggs are a revelation – so tender, creamy, and custardy. Patience does pay off!
Time to make sous vide scrambled eggs!
Serves 2
Ingredients:
- 4 large eggs
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon of butter
- Aleppo pepper (optional)
Method:
I filled the water oven with hot water and preheated it to 165 F. In a medium-sized bowl, I beat the eggs with a large pinch of salt and four grinds of black pepper.
I poured the beaten eggs and butter into the silicone bag.
Using the water displacement method, I removed the air from the bag and sealed it tight.
Once the water oven reached 165 F, I dropped in the sealed bag…
…and set the timer for 10 minutes. After the buzzer went off, I removed the bag from the water and squished it around so the eggs wouldn’t form a brick.
I put the bag back in the water and let it cook for 12 more minutes. (In many recipes using plastic bags, the cooking time is only 10 minutes + 6 minutes but since the silicone is thicker, I soaked the eggs for five more minutes).
I removed the eggs from the SousVide Supreme…
…spooned it on a plate, and sprinkled on Aleppo pepper flakes.
My mind is bursting with ideas on how to incorporate these silky eggs into different recipes!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Sous Vide Scrambled Eggs
Ingredients
- 4 large eggs
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 tablespoon butter or ghee
- Aleppo pepper optional
Instructions
- Fill the water oven with hot water and preheated it to 165 F.
- In a medium-sized bowl, beat the eggs with a large pinch of salt and four grinds of black pepper.
- Pour the beaten eggs and butter into a silicone bag.
- Using the water displacement method, remove the air from the bag and seal it tight.
- Drop in the sealed bag to the water oven once it reaches 165 F and set the timer for 10 minutes.
- Once the timer goes off, remove the bag from the water and squish the eggs around so they won't form in a brick.
- Put the bag back in the water and cook it for 12 more minutes. (If you're using a plastic bag, the cooking time is only 10 minutes + 6 minutes)
- Remove the bag from the SousVide Supreme.
- Scoop out the eggs from the bag and spoon it on a plate. Sprinkle Aleppo pepper flakes for flavor if you'd like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe is lovely and delicious. I made it in a cast iron pan.
As a long time fan of yours, I know you avoid BPA, but we can see that BPA alternatives such as BPF and BPS are at least equally as toxic. There really is no endocrine disruptor free bag for sous vide, which is why I really do NOT recommend doing it. Endocrine disruptors with their hormone and other damaging effects make sous vide in bags a dangerous thing.
Your excellent pumpkin dish is a great alternative to using the bag.
Yes, yes, I know you have your own parents…