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A plate of sous vide eggs with bacon.
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5 from 1 vote

Sous Vide Scrambled Eggs

Scrambled eggs cooked sous vide are fantastic! The eggs are a revelation - so tender, creamy, and custardy.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 2
Calories: 176kcal



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