Sous Vide Scrambled Eggs Recipe (2024)

FAQs

What temperature do you sous vide scrambled eggs at? ›

Add the butter, garlic, milk, Parmesan, salt, and pepper to a sous-vide pouch. Seal and cook at 167°F (75°C) for 30 minutes. Remove pouch from the water bath and shake vigorously. Open the pouch and pour contents into a mixing bowl, then season with salt and pepper to taste.

Keep your eggs moving. Every few minutes, stir and fold your eggs to break up any large curds, and scrape the bottom of your pan often to stop sheets from forming. Cook until you no longer have visible liquid in the pan, about five to seven minutes.

Sous Vide Pasteurized Eggs - You can hold eggs in a “raw” state by placing them in an immersion circulator water bath between 130 and 135 degrees Fahrenheit for 75 to 90 minutes.

Preheat the pan over medium heat, but don't get too crazy with the flame when it comes time to actually cook the eggs. "Scrambled eggs should be cooked slowly, over medium-low heat," explains Perry. "A good scramble takes a minute!" Go hotter, and you'll have overly dry eggs.

So set your sous vide machine to 75C and 13 minutes and put the egg into the water bath -straight from the fridge and still in its shell. Note: if your sous vide cooker only has increments of 10 and 15 minutes, set it for 15 and then wait until it says 13 before putting the egg in.

Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.

Some Southerners swear by adding a little milk, cheese, or even sour cream to their scrambled eggs to give the dish a delicious finish, but there is one secret ingredient that is sure to result in the fluffiest scrambled eggs you've ever tasted or served. It's water. That's right.

Restaurants do have a few tips, tricks, and secret ingredients for really elevating this seemingly simple dish. For example, IHOP adds a little pancake batter to their scrambled eggs to ensure they are light and fluffy while remaining filling, according to The Daily Meal.

Parton said she always adds some ice water to her pan of scrambled eggs. "Put a few drops of ice water as you're cooking them and that makes them fluffier," she said.

How long should you sous vide eggs? ›

What is the Best Sous Vide Eggs Temperatures and Times? A whole book could be written on the nuances of sous vide eggs but in general they range from 140°F (60.0°C) for barely poached, up to 165°F (73.9°C) for basically hard-boiled. They are usually cooked for 40 to 60 minutes.

At 130°F, an egg can sit indefinitely without any sort of gelling taking place.

Fruit, unless you are making coulis. Almost everything else can successfully prepared by the Sous Vide method of cooking. Be careful with seafoods as they are delicate and need a very low temperature which puts you air risk of food poisoning if they have not been prepared or stored correctly.

Typically, sous vide eggs are cooked at a low temperature (about 145°F/63°C) for at least 1 hour. This will give you yolks that are slightly thickened but still runny and barely set whites.

145°F / 62.8°C for 1 hour

Yolk is runny, and has a semi-thick jam-like consistency. Whites set, and are more firm.

The egg whites are totally set, but the yolks are perfectly creamy, rich, and runny. It only takes 15 minutes to cook these eggs with the help of a sous vide precision cooker. They're easier and richer than poached or soft boiled eggs. You can crack them right into a bowl or onto a piece of toast – no peeling required.