Scrambled eggs are so fast and easy to fry up, it never occurred to me to cook them in my SousVide Supreme. Who wants to wait twenty minutes for eggs to cook – not to mention the additional time it takes for the water oven to preheat? Not this lazy ass!
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!
Here’s what I gathered to feed 2 people:
- 4 large eggs
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon of butter
- Aleppo pepper (optional)
Here’s how I made enough eggs for 2 people:
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!
