Sous Vide Scrambled Eggs
- Yield 2 servings
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Sous Vide Scrambled Eggs sits in the Breakfast section of Regbie. The card serves 2 servings. Plan on 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 2 servings
- 4 large eggs
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 tablespoon butter or ghee
- Aleppo pepper, skippable
Method
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.
Tip 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)
Lift the bag from the SousVide Supreme.
Scoop out the eggs from the bag and spoon it on a plate. Scatter Aleppo pepper flakes for flavor if you'd like.
