Scrambled eggs sous vide are one of the more interesting dishes to cook. The resulting texture is much more like a custard than the sometimes rubbery scrambled eggs we're used to here in America.
This recipe is adapted from the Sous Vide Supreme directions. Here we use bacon lardons and basil chiffonade for garnish, along with some freshly grated Parmesan cheese. It's wonderful when served with a fresh baguette or toast. And actually preparing the scrambled eggs sous vide couldn't be easier.
You can also view our sous vide chicken guide for an in-depth look at how sous vide affects chicken and see our other sous vide chicken and egg recipes.
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Preheat your sous vide setup to 167°F (75°C).
To make the scrambled egg mixture beat together the eggs, cream, salt and pepper until mixed well. Grate a few tablespoons of the cheese into the scrambled egg mixture then pour the mixture into a sous vide pouch and add the butter./p>
Seal the pouch lightly, shutting off the vacuum when the eggs get close to the opening. A good way to help with this is to hang the sous vide pouch off the edge of your counter when sealing it.
Once the sous vide setup has preheated, add the pouch with the scrambled eggs to it. You will be initially cooking it for around 10 minutes.
While the scrambled eggs are cooking, cook the bacon in a skillet over medium heat until crispy.
After 10 minutes take the egg pouch out of the water and massage it to break up the eggs. Return it to the sous vide setup and cook for another 5-8 minutes, until the mixture begins to firm up.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Remove the sous vide pouch from the water and massage it once more. Then pour the sous vide scrambled eggs evenly into two bowls. Taste for seasonings and add any salt or pepper if needed. Add the cooked bacon lardons and basil chiffonade to the bowls. Then grate some Parmesan cheese over the top and serve.
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