Sous Vide Scrambled Eggs
large fresh cold eggs
Optional add-ins: fresh thyme, chopped bacon or whatever you like to add to your scrambled eggs
kosher salt & freshly ground pepper
Pre-heat the sous vide water bath to 75° C / 167° F.
Whisk the eggs, milk, melted butter and any add-ins in a bowl, then pour into a ziplock freezer bag.
Place in the water bath and seal using the water displacement method. Clip the bag to the side of the container to keep the ziplock bag above the water line.
Cook for 16 to 17 minutes, removing every 5 minutes to massage with your hands.
Remove from the bag and season with salt & pepper. Serve immediately.
This technique is inspired by Heston Blumenthal.
The eggs in the water bath will be hot to the touch, so you can use a kitchen towel to mix them during the cook.
Recipe from SaltPepperSkillet.com