A room with a fairway

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Sous Vide Supreme : Midnight Scrambled Eggs « Kitchenbabble

Scrambled eggs!

The thing with eggs is that it is probably the hardest thing to get perfect. Gordon Ramsey, when checking skills of newly qualified chefs, do not ask them to make Salmon en Croute or Steak Tartare, he asks them to make scrambled eggs.

Working off this basic recipe fom the Modern Paleo blog, I took 4 eggs, added some melted butter, salt and pepper, scrambled them and placed them in a jar. Set the Sous Vide Supreme (SVS) temperature to 164 F /73 C. Set the timer for 20 minutes, ready for the first scramble. Discovered after a full 15 mins, that the temperature should be 167F/75. Oh no, time to compensate… I upped the temperature and checked back after another 15 minutes, gave it a stir. They had thickened and had started to develop a gorgeous texture. Like velvet. Like nothing I’ve ever tasted. After another 10 minutes they were more set. Beautiful. Another five should do it. . They were already heading towards the best scrambled eggs Ive ever tasted, another 5 mins, and they should have the perfect consistency.

Yes you CAN overcook with Sous Vide, and the impression given that you can leave food in the waterbath for hours after it is done,without overcooking, does not apply to something delicate like fish or eggs. There must be massive exaggerated discrepancies between nature of the food, its composition and texture. I suspect it may even be exponential. If ribs takes 3 days to cook to Sous Vide perfection , why should eggs be ruined inside a mere 5 minutes using the same method? I am in a way secretly pleased about this result. It means that cooking is not going to be reduced to throwing things in a bag, submerging it in water, to emerge some time later, cooked to Cordon Bleu perfection. Though this method allows for much greater margins for error, it does involve some thought and skill. Good thing, otherwise cooking would be robbed of almost all the fun…

@ jeremy i bought it mostly for meat, and some veggies. It does a fantastic job on meat, because you get to set the exact internal temperature. For perfect even cooked chicken its 57.5C for most veggies 84C. Unbelievable results.

@andre Yes you are right. If you like soft scrambled eggs, try doing them on the lowest setting on your stovetop, scraping the bottom of the pan constantly with a spatula. Though it takes 10 mins, you won’t believe the difference low heat makes to the texture. Creamy and soft, like velvet.

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