Sous Vide Scrambled Eggs
Scrambled eggs cooked sous vide are fantastic! The eggs are a revelation - so tender, creamy, and custardy.
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.
Calories: 176kcal | Carbohydrates: 1g | Protein: 11g | Fat: 14g | Sugar: 1g