“Scrambled” Eggs Sous Vide

“Scrambled” Eggs Sous Vide
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.


  • 4 Eggs
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons heavy cream
  • 3 Pieces of bacon, cut into lardons
  • Salt
  • Pepper
  • 1 Tablespoon basil, cut into strips
  • Parmesan Cheese for grating


  1. Preheat your sous vide setup to 167F.
  2. 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.
  3. 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.
  4. 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.
  5. While the scrambled eggs are cooking, cook the bacon in a skillet over medium heat until crispy.
  6. 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.

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