Scrambled Eggs
Sous vide scrambled eggs. Recipe Temp 76.7ÂșC / 170ÂșF. Recipe Time 00:40. Prep Time 00:10.
Ingredients
| 8 | large eggs | |
| 4 tablespoons | 60 ml | heavy cream |
| 4 tablespoons | 60 ml | 2% milk |
| 2 tablespoons | 30 ml | butter |
| A pinch | salt | |
| 1/2 cup | 120 ml | medium cheddar cheese, grated |
Instructions
Set Anova to 170ÂșF / 76.7ÂșC.
Step 2: Gently crack 4 or 8 eggs into a whisking bowl.
Step 3: Grate 1/4 or 1/2 cup of medium cheddar cheese and add to a mixing bowl, then add 4 tbsp. of heavy cream, 4 tbsp. of 2% milk and a pinch of salt.
Step 4: Whisk eggs, cheese, cream, milk, and salt until completely mixed.
Step 5: Pour contents of the bowl into a vacuum bag or large cooking safe ziplock bag. If vacuum sealing contents, move your sealer closer to the edge of the counter and drape the bag over the edge. This prevents the vacuum sealer from sucking up the egg mix into the sealer itself.
Step 6: Submerge the bag in the water bath to cook for 20 minutes.
Step 7: After 20 minutes, remove the bag and lay flat on a smooth surface and massage the egg mixture to help ensure even cooking. PLEASE NOTE: the bag and contents will be hot; use oven mitts when massaging the bag.
Step 8: Place the bag back in the water for an additional 20 minutes.
Finishing Steps â Step 1: After a total cooking time of 40 minutes, remove the egg mixture and pour eggs into a serving dish. Step 2: Top with fresh chives and serve with bacon and fresh toast.
From https://recipes.anovaculinary.com/recipe/sous-vide-scrambled-eggs-1