Sous vide scrambled eggs? Let’s try it!

Sous vide scrambled eggs on a plate with bacon.

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.

Four cracked eggs in a bowl.

Eggs scrambled in a bowl with a fork inside the bowl.

I poured the beaten eggs and butter into the silicone bag.

Scrambled eggs inside a reusable sous vide bag.

Scrambled eggs inside a reusable sous vide bag.

Using the water displacement method, I removed the air from the bag and sealed it tight.

Someone sealing the sous vide bag that is filled with scrambled eggs tight with no air.

A sous vide bag with scrambled eggs.

Once the water oven reached 165 F, I dropped in the sealed bag…

Someone dunking a sous vide bag with scrambled eggs into the sous vide machine to cook.

Someone dunking a sous vide bag with scrambled eggs into the sous vide machine to cook.

…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…

An opened sous vide bag with cooked scrambled eggs inside.

…spooned it on a plate, and sprinkled on Aleppo pepper flakes.

Sous vide scrambled eggs on a plate with breakfast meats and sliced tomatoes.

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

5 from 1 vote
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings 2
Scrambled eggs cooked sous vide are fantastic! The eggs are a revelation - so tender, creamy, and custardy.

Ingredients 
 

Want to Save this Recipe?
Enter your email below and we'll send the recipe straight to your inbox!

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

Calories: 176kcal | Carbohydrates: 1g | Protein: 11g | Fat: 14g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating