Scrambled Eggs Sous Vide Recipe

Scrambled eggs sous vide are one of the more interesting dishes to cook. The resulting texture is much more like a custard than the sometimes rubbery scrambled eggs we're used to here in America.

This recipe is adapted from the Sous Vide Supreme directions. Here we use bacon lardons and basil chiffonade for garnish, along with some freshly grated Parmesan cheese. It's wonderful when served with a fresh baguette or toast. And actually preparing the scrambled eggs sous vide couldn't be easier.

You can also view our sous vide chicken guide for an in-depth look at how sous vide affects chicken and see our other sous vide chicken and egg recipes.

For more sous vide recipes and cooking tips please look at our book, Beginning Sous Vide which you can get at

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Scrambled Eggs you can check out the following.

Sous Vide Scrambled Eggs

  • Published: January 5, 2011
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 30 or up to 35 Minutes
  • Cooks: 167°F (75°C) for 15 to 18 Minutes
  • Serves: 2

Ingredients for Sous Vide Scrambled Eggs

  • For the Scrambled Eggs

  • 4 eggs
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • Salt and pepper
  • For Finishing the Sous Vide Scrambled Eggs

  • 3 pieces of bacon, cut into lardons
  • 1 tablespoon basil, cut into strips
  • Parmesan Cheese for grating

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Scrambled Eggs

For the Sous Vide Scrambled Eggs

At least 30 to 35 minutes before serving

Preheat your sous vide setup to 167°F (75°C).

To make the scrambled egg mixture beat together the eggs, cream, salt and pepper until mixed well. Grate a few tablespoons of the cheese into the scrambled egg mixture then pour the mixture into a sous vide pouch and add the butter./p>

Seal the pouch lightly, shutting off the vacuum when the eggs get close to the opening. A good way to help with this is to hang the sous vide pouch off the edge of your counter when sealing it.

Once the sous vide setup has preheated, add the pouch with the scrambled eggs to it. You will be initially cooking it for around 10 minutes.

While the scrambled eggs are cooking, cook the bacon in a skillet over medium heat until crispy.

After 10 minutes take the egg pouch out of the water and massage it to break up the eggs. Return it to the sous vide setup and cook for another 5-8 minutes, until the mixture begins to firm up.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For Finishing the Sous Vide Scrambled Eggs

Remove the sous vide pouch from the water and massage it once more. Then pour the sous vide scrambled eggs evenly into two bowls. Taste for seasonings and add any salt or pepper if needed. Add the cooked bacon lardons and basil chiffonade to the bowls. Then grate some Parmesan cheese over the top and serve.

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy