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.

For the “perfect” soft-boiled egg with the just-set white and a runny yolk, cook sous vide for 45 minutes at 145.8°F (63.2°C). Should I crack eggs before sous-viding them? Eggs naturally come in a perfect vessel for sous vide—a shell! There's no need to crack the eggs.

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.

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.

After cooking, serve warm for a mid-morning breakfast, and chill the rest in ice water before storing in the refrigerator. Sous vide eggs will keep for 5 days in the refrigerator.

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.

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.

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.

Can you sous vide eggs at 63 degrees? ›

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.

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.