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a bowl of scrambled eggs and chives with a spoon

Sous Vide Scrambled Eggs

If you want to get the softest, light and fluffy scrambled eggs, these sous vide scrambled eggs are for you.
Course Breakfast
Cuisine American, French
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 228kcal



  • 4 eggs
  • 2 tablespoons heavy cream
  • 1 tablespoon melted unsalted butter
  • ¼ teaspoon black pepper
  • ½ teaspoon salt for finishing - adjust to taste


  • Heat the water bath to 167F degrees.
  • In a bowl, whisk together the eggs, cream, butter and black pepper.
  • 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 post above) and seal when the air has all been pushed out.
  • You can also use a vacuum sealer with a vacuum seal bag if your vacuum sealer has a "wet" function on it OR you can control it and hit the seal button as soon as you see it starting to suck the liquid up!
  • Place the bag under the water (make sure it is fully sealed and air has been removed using the water displacement method above).
  • 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 and serve.


  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.


Serving: 0.5cup | Calories: 228kcal | Carbohydrates: 1g | Protein: 11g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 363mg | Sodium: 713mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 872IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg