Sous Vide Scrambled Eggs, 75°C
A friend of mine visited tonight, I talked so much about sous vide recently that he wanted to see and taste what it was all about. I thought that I’d share with him the wonder that is Egg, when cooked sous vide. We didn’t have much time, he couldn’t stay long so I wasn’t able to slow cook him an egg for an hour at 64°C. Decision was made to settle for the less time consuming twenty minutes scrambled eggs.
As I mentioned in a previous post, I now can vacuum pack liquids, using the two bags trick. So here’s how it wen. I broke two eggs in a large plastic cup. I use plastic cup because it’s easier to pour into the bags later and also because I’m damn lazy and I can just throw it away afterwards instead of cleaning a bowl
I insterted the small bag in a larger one, with enough space between the edge of the small bag and the nozzle of the packer. I kicked it off and I had a beautiful vacuum. I made two servings. I like the guy but I wasn’t going to stand there and watch him eat.
My thermal circulator heating in the background. I use a 22 litters Polycarbonate container. I fill it only to 18L.
When it got to temperature I dropped the two pouches in the bath which was set to 75°C and cooked the eggs for twenty five minutes.
What you’re supposed to do is every two minutes or so, take the pouch off the water and scramble the eggs, then place it back in the water bath. so on and so forth until cooked. But after doing for a while I noticed that you don’t have to be that precious, the eggs don’t get hard enough to reach the stage of the omelette, so a couple of times during cooking is well enough to get the consistency required.
Twenty five minutes later the creamy, buttery, truffle-y eggs were ready.
They were amazing! Just amazing, not your usual scrambled eggs that’s for sure. They were soft and creamy and thoroughly cooked, A joy to spread on a piece of bread.
André my friend enjoyed them thoroughly. He did have one complaint though. He felt that the truffle oil overpowered the flavour of the egg slightly, but hey? What does he know? No seriously he might be right though. I never added the truffle oil before and even though I tried to use it with parsimony, being sous vide its flavour would have been magnified. Personaly I love truffle oil (I looove truffles) and it didn’t bother me so much. I thought that that it complemented the eggs beautifully and the butter gave the dish a silky finish.
English
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Awesome – loving the two bag trick. That is very helpful indeed.