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Fourth Sous Vide Attempt – Scrambled Eggs

January 19th, 2013 · No Comments

So, Modernist Cuisine at Home and a lot of other cookbooks make a big deal about eggs. But eggs, well, good for breakfast, or maybe in a sandwich, and super-important for cooking all kinds of things, but people don’t exactly rhapsodize about eggs the way they do about say, steak, or chocolate, or even bacon these days.

And in MCAH, they even talk about…sous vide cooking eggs(?) Yes, you pour a bunch of eggs into a bag, and put it in hot water, and out comes…delicious eggs? Actually, yes. That’s exactly what happens. Let me tell you more.

Fourth Sous Vide Attempt - Scrambled Eggs

Basically, you take 4 eggs, 4 egg yolks, about half a stick of melted butter, about a quarter-cup of milk, about a 1/4 tsp of salt, and puree it with an immersion blender, put in a ziploc bag and get the air out, and sous vide at 165 degrees F for 30 minutes. When it comes out, puree it again, and serve. Add salt/pepper/whatever to taste.

Fourth Sous Vide Attempt - Scrambled EggsFourth Sous Vide Attempt - Scrambled Eggs

Fourth Sous Vide Attempt - Scrambled Eggs

You’ll be left with a silky-smooth, unctuous, and most definitely delicious custard-like consistency dish that totally defies description. I can’t really even think of what to serve it with.

If you have the book, I’m convinced there’s an error. It calls for 1 tsp of salt; I used Trader Joe’s sea salt, and 1 tsp of salt completely overpowered the dish (and I *love* salt). I’d cut it down to 1/4 tsp for cooking, and serve with some fleur de sel flakes to let your guests season the rest themselves.

So while it sounds completely crazy, do it – it’s definitely not the eggs your mother made, it’s like nothing you’ve ever had, and it’s delicious.

Tags: Cooking at home

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