the Breville Test Kitchen

Essential Guide to Scrambled Eggs

Name: Essential Guide to Scrambled Eggs
Cook time: 300 s
Total time: 3600 s
Yield: Serves 3-4
Ingredients: 8 large eggs; 1 oz unsalted butter - melted; 2 tbsp heavy cream; 2 tbsp milk; ½ tsp kosher salt; 4 slices sourdough - toasted, buttered, to serve; Sea salt - to serve; Freshly ground pepper - to serve; Finely chopped chives - to serve

This is the only scrambled egg recipe you’ll ever need! Literally, this is some crazy failproof magic that delivers the ultimate scramble every time. Whether you like them soft and silky or firm and creamy, this sous vide method will elevate your egg game to top notch.

The HydroPro™ Plus

+1 more appliance

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1 hr total time

5 mins active time

Easy

Serves 3-4

Ingredients

Measurements:

8 large eggs
1 oz unsalted butter
melted
2 tbsp heavy cream
2 tbsp milk
½ tsp kosher salt
4 slices sourdough
toasted, buttered, to serve
Sea salt
to serve
Freshly ground pepper
to serve
Finely chopped chives
to serve

Instructions

1
Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines. Set the temperature to 170°F for 20min for Soft & Creamy and 185°F for 20min for Firm & Silky, using Manual Cooking from the main menu and press Start.
2
Place the eggs, butter, cream, milk and salt in a large bowl and whisk to combine. Pour the mixture into a large microwave-safe, zipper-lock freezer bag and partially seal. Refrigerate until required.
Tip: To make this easier, place the zipper-lock freezer bag in a liquid measuring cup or bowl.
3
Once prompted that the water bath has preheated, carefully lower the bag into the water. Use a spatula to push the bag down, removing the excess air and ensuring the bag does not float and seal. When 10 minutes remains on the sous vide timer, remove the bag from the water and lay it flat on a dish towel. Use your fingers to agitate the bag, ensuring the contents are thoroughly mixed. Return the bag to the water and continue cooking. 
4
When the timer signals that the eggs are done, carefully remove the bag from the water. Transfer the scrambled eggs to a large bowl and lightly fold to loosen. Spoon the scrambled eggs onto buttered, toasted sourdough. Sprinkle with Sea salt, freshly ground pepper and chives.