Sous Vide Scrambled Eggs (French Style)

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 these other sous vide breakfast ideas and this complete sous vide egg guide.

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.

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

Step 1: Heat the water bath to 167F degrees.

Step 4: 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.

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!

Step 5: 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.

Step 6: Cook for 10 minutes, remove and use your hands to squeeze the bag and separate the eggs.

Step 7: 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.

Step 8: 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!