Sous Vide Scrambled Eggs Recipe (2024)

FAQs

What temperature do you sous vide scrambled eggs at? ›

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. Remove the bag from the SousVide Supreme.

Sous-Vide Egg Cooked to 145°F (62.8°C)

Here the whites are firm enough to let you cut through them and pick them up with a spoon, while the yolk remains raw. This is my favorite temperature for poached and soft-boiled eggs (details and recipes to follow).

While adding salt is the most likely reason scrambled eggs taste better in a restaurant, it is likely not the only reason. Believe it or not, adding water to your eggs can make them taste better too.

Preheat the pan over medium heat, but don't get too crazy with the flame when it comes time to actually cook the eggs. "Scrambled eggs should be cooked slowly, over medium-low heat," explains Perry. "A good scramble takes a minute!" Go hotter, and you'll have overly dry eggs.

So set your sous vide machine to 75C and 13 minutes and put the egg into the water bath -straight from the fridge and still in its shell. Note: if your sous vide cooker only has increments of 10 and 15 minutes, set it for 15 and then wait until it says 13 before putting the egg in.

It's the safest, most consistently perfect version of a pasteurized poached egg. Sous vide allows precise control over how firm the white and yolk will become—and which type you want depends on the dish. Soft eggs with creamy yolks are delicious on top of herby pastas, with the yolk creating a savory sauce.

Par-boiling the eggs for 3 minutes, then shocking them in ice water before finishing them in sous-vide ensures that they peel just as reliably as a traditional soft-boiled egg.

Sous vide eggs are poached in the shell and will be your favorite way of cooking silky, custard eggs. The 60 degree egg refers to 60 degree celsius/140 fahrenheit for 60 minutes. An egg cooked at 63 degrees (technically 62.8 C) or 145 fahrenheit for 60 minutes.

Parton said she always adds some ice water to her pan of scrambled eggs. "Put a few drops of ice water as you're cooking them and that makes them fluffier," she said.

But if you do start to wonder, you might be surprised to know there's a definitive reason why IHOP's egg dish is fluffier, airier, and more filling than most. As it turns out, that massive mountain of eggs isn't just eggs after all. The omelettes are actually made with some pancake batter in the mix.

Why do chefs add milk to scrambled eggs? ›

Adding milk to scrambled eggs might be a well-known cooking tip, but the truth is that it's more of an old wives' tale. In fact, milk actually does the exact opposite of what you're trying to achieve, serving only to dilute the flavor and ruin the integrity of the eggs.

But you don't need that much water to achieve fluff. Even a little makes a difference. As cookbook author J. Kenji-López-Alt explains it in The Food Lab, adding water to scrambled eggs “means more vaporization occurs, creating larger bubbles in the eggs and lightening them.”

Sous-Vide Egg Cooked to 155°F (68.3°C)

At this stage, the yolks have caught up with the whites in terms of firmness—you can easily slide a spoon or knife into the whites, but the yolks offer a bit of resistance and hold their shape much better.

Typically, sous vide eggs are cooked at a low temperature (about 145°F/63°C) for at least 1 hour. This will give you yolks that are slightly thickened but still runny and barely set whites.

145°F / 62.8°C for 1 hour

Yolk is runny, and has a semi-thick jam-like consistency. Whites set, and are more firm.

Heat water to 167°F. When the water is ready, use a slotted spoon to lower eggs into the pot. Cover the pot as much as possible with plastic wrap or a baking sheet. Cook for 15 minutes for a jammy yolk consistency.