Sous Vide Scrambled Eggs

If you want to get the softest, light and fluffy scrambled eggs, these sous vide scrambled eggs are for you.

📝 Ingredients

• 4 eggs
• 2 tablespoons heavy cream
• 1 tablespoon melted unsalted butter
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt (for finishing - adjust to taste)

👨‍🍳 Instructions

1. 1Heat the water bath to 167F degrees.
2. 2In a bowl, whisk together the eggs, cream, butter and black pepper.
3. 3Pour the egg mixture in a freezer bag, leaving the top unsealed.
4. 4Slowly drop the bag in the heated water bath using the water displacement method (see post above) and seal when the air has all been pushed out.
5. 5You can also use a vacuum sealer with a vacuum seal bag if your vacuum sealer has a "wet" function on it OR you can control it and hit the seal button as soon as you see it starting to suck the liquid up!
6. 6Place the bag under the water (make sure it is fully sealed and air has been removed using the water displacement method above).
7. 7Cook for 10 minutes, remove and use your hands to squeeze the bag and separate the eggs.
8. 8Place back in the water bath for another 5 minutes. Remove and squeeze.
9. 9Place back in the water bath for another 5 minutes. Remove and squeeze.
10. 10Remove from the water bath and pour the eggs into a serving dish. Season with salt and serve.