Sous Vide Scrambled Eggs (French Style)

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If you want to get the softest, light and fluffy scrambled eggs, these sous vide scrambled eggs are for you! Ultra easy to make, they come out perfect every time!

You never have to have those rubbery, brown scrambled eggs again. These sous vide scrambled eggs are so soft and light - they are egg perfection!

I'm pretty sure this is the way I will always cook my eggs. Making sous vide eggs is just a game changer - these sous vide soft boiled eggs, sous vide hard boiled eggs and sous vide poached eggs both come out just perfect.

Eggs are mixed with a little butter and cream and then cooked in the sous vide cooker where they come out so soft and perfectly custard-like - nothing like cooking them in the pan (these sous vide egg bites are awesome if you like perfect eggs).

Plus, you can mix anything in like bacon (try this sous vide bacon or chunks of these air fryer sausage links), herbs, cheese, scallions, etc. Anything you want! AND....you can serve them in this spam and eggs recipe for extra decadence!

Check out the sous vide scrambled eggs story!

If you don't have a lot of experience cooking sous vide yet, you may want to pop over and read what sous vide cooking is and the benefits of sous vide cooking.

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator. This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use binder clips) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container for water bath
• Freezer Bags

I am also a huge fan of using this method to make sous vide creme brulee (this is one of my favorite sous vide recipe ever), sous vide lamb chops (these are SO GOOD guys), and sous vide flank steak.

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

For the best results, I always recommend using the freshest eggs you can get, but store bought eggs will work just fine.

Use unsalted butter and heavy cream in the eggs.

If you want to make these more fun, try some of these add ins!

• Chopped, cooked bacon
• Chopped scallions or minced onion
• Chopped herbs (try thyme or tarragon)
• Chopped jalapeno or any spicy pepper
• Chopped red pepper
• Shredded cheese

…Or anything you like in your scrambled eggs!

Step By Step Instructions

Heat the water bath to 167F degrees.

In a bowl, whisk together the eggs, cream, butter and black pepper. Make sure it it whisked well to fully combine the ingredients. Use an immersion blender if you want ultra creamy eggs!

Pour the egg mixture in a freezer bag, leaving the top unsealed.

Slowly drop the bag in the heated water bath using the water displacement method (see above) and seal when the air has all been pushed out.

Place the bag under the water (make sure it is fully sealed and air has been removed using the water displacement method above).

**if your bag is floating, clip something heavy to it or drape a wet towel over it so the eggs stay below the surface of the water.

Cook for 10 minutes, remove and use your hands to squeeze the bag and separate the eggs.

Place back in the water bath for another 5 minutes. Remove and squeeze.

Place back in the water bath for another 5 minutes. Remove and squeeze.

Remove from the water bath and pour the eggs into a serving dish. Season with salt.

**if there is extra water in the dish, use a paper towel to blot it up. The sous vide method does not allow water to evaporate.

Serve plain, with toast or use one of the suggestions below!

How to Serve Sous Vide Scrambled Eggs

So, I like them plain just with some buttered toast, but here are some other serving options:

• Sauté some mushrooms (make these sautéed mushrooms) and serve them on top;
• Lightly cook shrimp in butter and salt until barely pink and serve over top;
• Try them alongside this cured salmon or smoked salmon;
• Top with chopped chives or any fresh herb of your liking (I like tarragon with eggs personally);
• Sauté some spinach or greens in a little salt and olive oil and serve over top of the eggs;
• Top with grated cheese...any cheese.

Expert Tips

1. If your bag is floating, clip something heavy to it or drape a wet towel over it so the eggs stay below the surface of the water.
2. To get the creamiest eggs, you can use an immersion blender to blend the mixture before cooking. Otherwise, be sure to whisk it thoroughly.
3. Add salt to taste when the eggs are done cooking.
4. If there is extra water in the bowl after cooking, blot it up with paper towels.
5. Add in additional ingredients to the egg mixture (bacon, herbs, onions, etc.) before cooking.
6. Make sure to remove the bag and squeeze the eggs as recommended to ensure the eggs cook fully on all sides.
7. You can increase the number of eggs to cook, but additional cook time will need to be added. Cook 12 eggs for 40 minutes total, and 24 eggs takes about 50-60 minutes. Use the same method of squeezing about every 10 minutes.
8. Let the egg mixture come to room temperature before placing in the water bath to prevent the water from cooling too much.

Did you make these sous vide eggs? Rate the recipe and leave a comment below to let me know how they turned out!