Sous Vide Scrambled Eggs Recipe (2024)

There are so many theories about scrambled eggs. There's the hot-and-fast theory, the low-and-slow method, and just about everything in between. This modern version is inspired by a Heston Blumenthal method where the eggs are mixed with a little whole milk and melted butter and cooked in a sous vide water bath.

The texture is just amazing. They come out so light and cloudy; almost nothing like when cooked in a pan.

Tips for Sous Vide Scrambled Eggs

Add any flavorings (but not salt) to the eggs before adding to the bag.
Agitate the eggs every 5 minutes or so when they are in the water bath. They will be hot, so use a kitchen towel instead of your hands.
You can make perfect sous vide poached eggs at the same time as you make these scrambled eggs. The water bath is the same temp, and they get done in just about the same amount of time.
Since the eggs are cooked in the bag, there's no way for water to evaporate when they cook. You can use a paper towel to blot up a little water that might seep out onto the plate.

How to Make Sous Vide Scrambled Eggs

Pre-heat the water bath to 75° C / 167° F.

Whisk up your eggs, whole milk, melted butter and any add-ins -- like chopped fresh thyme, bacon, scallions or anything else you love -- with your scrambled eggs.

Place the whisked eggs in a Ziplock freezer bag, and use the water displacement method to seal the bag.

Sous vide for 15 to 16 minutes, pulling the bag out every 5 minutes or so to mix it up with your hands. The bag will be hot, so it's helpful to hold the bag in a kitchen towel so it's not too hot.

Serve immediately topped with salt and plenty of freshly ground pepper.

These eggs go wonderfully with some leftover sous vide ham.

You can check out the equipment used (below) or check out the post all about Essential Sous Vide Accessories.

Sous Vide Scrambled Eggs

Cloudy, light and fluffy is what comes to mind when you take your first bite of these sous vide scrambled eggs.

4.67 from 3 votes

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Course: Breakfast

Cuisine: American

Prep Time: 1 minute minute

Cook Time: 15 minutes minutes

Total Time: 16 minutes minutes

Servings: 2

Author: Justin McChesney-Wachs

Ingredients

3 large fresh cold eggs
2 tablespoons whole milk
1 tablespoon melted butter
Optional add-ins: fresh thyme, chopped bacon or whatever you like to add to your scrambled eggs
kosher salt & freshly ground pepper

Instructions

Pre-heat the sous vide water bath to 75° C / 167° F.
Whisk the eggs, milk, melted butter and any add-ins in a bowl, then pour into a ziplock freezer bag.
Place in the water bath and seal using the water displacement method. Clip the bag to the side of the container to keep the ziplock bag above the water line.
Cook for 16 to 17 minutes, removing every 5 minutes to massage with your hands.
Remove from the bag and season with salt & pepper. Serve immediately.

Notes

This technique is inspired byHeston Blumenthal.
The eggs in the water bath will be hot to the touch, so you can use a kitchen towel to mix them during the cook.

Reader Interactions

Comments

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Star says
See Also
Easy Thermomix Slice Recipes
June 06, 2020 at 8:40 am

First time using my IP sous vide setting. I’m assuming it’s taking longer bc I tripled the recipe?
Reply
- justin says
  June 09, 2020 at 7:14 am
  
  It likely will take a little longer. I haven't experimented with changing the scale of this one though so I can't speak from experience. Definitely let me know if you do. Cheers!
  Reply
- Nick says
  June 10, 2020 at 11:03 pm
  
  As with all sous vide, the more you have in one bag (the thicker the material), the longer it will take to cook through. I would suggest using more than one bag to minimise this.
  Reply
Steve mc says
May 06, 2020 at 2:36 am

Is it possible to bag the eggs the night before and leave in the fridge?
Or even cook the night before and reheat in morning? Whats best prtice for reheathing?
Reply
- justin says
  May 09, 2020 at 4:43 pm
  
  You can definitely bag the eggs the night before and leave in the fridge. I haven't experimented with pre-cooking and re-heating them, so I can't give advice on that. If you do pre-heat, you would want to chill them with an ice bath and then bring them up to a safe temperature before eating. They might lose some of the wonderful texture that they get from this method when you re-heat.
  Reply
  - Sherry says
    April 03, 2023 at 6:35 am
    
    The only concern I have about re-heating cooked scrambled eggs is the possibility of them discoloring.
    Reply
    - justin says
      April 03, 2023 at 11:54 am
      
      Yes, but I believe it is high temps which cause them to change color, which wouldn't be in this case. But with that said, I would much rather just cook and eat as needed rather than chill and re-heat.
      Reply
Andrew C says
January 09, 2020 at 11:30 am

This came out delicious! We just did plain scrambled eggs with no add-ins. Put the salt in pepper in after. At first as I pulled it out for the last time, the contents of the bag looked unappetizing and still liquid, but when I opened the bag and looked inside they were the lightest more decadent scrambled eggs I've ever had. Maybe too rich to have every day but man I enjoyed this. Looking forward to experimenting with it some more.
Reply
- justin says
  January 09, 2020 at 12:59 pm
  
  Hi Andrew,
  Thrilled to hear that these eggs came out fantastic for you. Definitely rich, but so delicious. Keep on sous vid'ing. 🙂
  Reply
Kristen says
May 10, 2019 at 8:29 pm

I've never heard of sous vide scrambled eggs. I always use the hot and fast method since scrambled eggs are my go to when I'm rushing to get out of the house in the morning. Next time I have a few extra minutes I'll pull out my sous vide and give this a try!
Reply
- justin says
  January 09, 2020 at 12:58 pm
  
  Hey Kristen,
  I know, right! It seems kinda crazy but it totally works.
  Reply

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.

View Details ›

What is the best temperature for sous vide eggs? ›

Poached Sous Vide Eggs - For a perfectly runny yolk that is just a bit thicker than raw and a white that is set enough to cut with a spoon, set your sous vide water bath at 165 degrees Fahrenheit and cook for 12 to 14 minutes.

Explore More ›

How long to sous vide eggs at 140 degrees? ›

Soft Boiled and Poached Sous Vide Eggs

The soft boiled or poached range is about 140°F to 145°F (60°C to 62.8°C) and the eggs are cooked for 45 to 60 minutes. For a firmer white without affecting the texture of the yolk the egg can be briefly boiled for 2 to 3 minutes either before or after the sous vide process.

Why do chefs add water to scrambled eggs? ›

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.”

Know More ›

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.

What is a 145 degree egg? ›

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.

Explore More ›

How long does it take to sous vide eggs? ›

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.

Learn More ›