Bijgerecht

Scrambled eggs

Sous-vide-roerei

Author: Hannah van Souvy

Persons: 2

Temperature: 77

Cooking time: 20 minutes

Prep time: 10 minutes

Ingredients:

  • 4 eggs
  • 30 ml cream
  • pinch of pepper
  • knob of butter
  • 30 g cheese (parmesan)
  • chives (garnish)
  • bacon (optional)
  • salt (optional)

Preparation:

  1. Preparation -

    Heat the bath to 77 degrees. Beat the eggs well with the cream, half of the cheese and a pinch of pepper. You can choose to fry bacon to serve with it. If you don't want this, add some salt to the eggs.

  2. Yarn -

    Add the mixture to the vacuum bag with a knob of butter and cook for 20 minutes. Every 5 minutes you can coat the eggs by gently pressing them with a spoon. After 20 minutes, remove the bag from the water. Season with some salt and pepper and cut a chive to garnish.

    Optionally you can add bacon. We recommend frying this in a pan and not adding it to the mixture in the sous vide as you will not get crispy bacon then.

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