Sous Vide French Style Scrambled Eggs
PREP TIME: 10 minutes | COOK TIME: 30 minutes | SERVES: 2
Not only did the French give us the best ever egg recipe, but they also one-upped themselves when they developed the Sous Vide technique back in the 1970's. Now, with an updated version on the classic recipe, and cutting edge culinary tech from VacMaster, we are all able to recreate this classic French technique.
Some of the benefits of using your chamber machine and SV1, are that you cut back on fatty food and decrease the amount of work. Other than collecting the ingredients and blending them up, all that's required during the 30 minutes of cooking is agitating the bag occasionally. In addition, this method allows you to cut back the butter and cream, while the final product is as good, if not better.
6 large eggs
4 1/2 tablespoons unsalted butter, melted and slightly cooled
1/4 cup heavy cream
1 teaspoon kosher salt, or to taste
1 teaspoon ground pepper, or to taste
1. Fill and preheat your sous vide container or stock pot with water (according to SV1 specifications) to 165°F (74°C) using your VacMaster SV1.
2. In a medium sized bowl combine the eggs, butter, cream, salt and pepper. Using an immersion blender or whisk blend the mixture thoroughly.
4. Using your VacMaster chamber machine, vacuum and seal your pouches. (Chef Tip: As liquids boil in a vacuum, and we are dealing with cream, the egg mixture will want expand. It's a good idea to keep your eyes on the mixture level and if the eggs get close to the opening - seal immediately to prevent the mix from overflowing)
5. Gently submerge the sealed pouch(es) into the preheated SV1 water for a total cooking time of 30 minutes.
6. After 10 minutes carefully take the egg pouch out of the water and massage it to break up the eggs.
7. Return to the water and repeat procedure after an additional 10 minutes and return to the SV1 to finish up the cooking for a total of 30 minutes or until the mixture begins to firm up to your liking.
8. Remove the pouch from the water and massage it once more.
9. Pour the eggs evenly into your serving dish. Serve.
Chef Tip: Taste for seasonings and add any salt or pepper, if needed. At this point, feel free to garnish your eggs with any extra flavors and garnishes at will. As you can see I used thick cut smoked bacon and basil for mine. In the past I have used smoked freshwater whitefish, gently poached shrimp, and even a sauté of wild mushrooms. Whether it's garnished to the hilt or serve plain, these French styled scrambled eggs cooked sous vide, never disappoint!