Sous Vide Scrambled Eggs

By: anovaculinary
These sous vide scrambled eggs were inspired by an article by The Food Lab from 2009. In the article, Kenji spoke about Heston Blumenthal's edible demo of sous vide cooking and how his first course served was none other than scrambled eggs. Kenji remarked that never in his life had he eaten eggs that were so perfectly cooked.After a few attempts at scrambled eggs sous vide, my partner, Melanie, and I feel we have found our perfectly cooked eggs. While our ingredients and temperatures vary from Heston's, these eggs are sure to be a breakfast hit for everyone. The addition of cheese and substitution of cream for milk certainly makes this more of a specialty breakfast, rather than an every day starter, but they are hard to pass up on a lazy Saturday morning at our cottage in Muskoka, ON. Combine these eggs with oven cooked bacon and freshly buttered toast and you're sure to win over some friends who might think cooking eggs in a water bath might be a bit over the top.Recipe Notes: Depending on the richness desired, home cooks could remove the heavy cream and replace with milk (skim or 2%) and this results in a lighter, less creamy/heavy, composition. This recipe is for serves 4; reduce ingredients by half to serve a breakfast for two. Note thatthe cooking time for 2 or 4 servings will vary.

Ingredients

4 Servings
8 large eggs
4 tablespoons of heavy cream
4 tablespoons of 2% milk
2 tablespoons of butter
A pinch of salt
1/2 cup medium cheddar cheese
Instructions are at http://recipes.anovaculinary.com/recipe/sous-vide-scrambled-eggs-1