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 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.
This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.

the Joule® Turbo Sous Vide

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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

1Place the Joule™ Turbo Sous Vide inside a pot or large vessel and place on a trivet. Fill with warm tap water until approximately halfway between the minimum and maximum fill lines. In Breville+, press Set Time & Temp at the bottom of the screen. Follow the prompts, then press Start preheat, ensuring you do not select the Autostart timer. Meanwhile, continue to the next step.
Tip: A trivet will protect your countertop from direct contact with the hot pot or vessel.
2Place 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.
3Once 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. Seal and press Start timer now.  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. 
4When the timer signals that the eggs are done, carefully remove the bag from the water and transfer the scrambled eggs to a large bowl. Spoon the scrambled eggs onto buttered, toasted sourdough. Sprinkle with Sea salt, freshly ground pepper and chives.

Essential Guide to Scrambled Eggs

the Joule® Turbo Sous Vide

Shop

1 hr total time

5 mins active time

Easy

Serves 3-4

Instructions

1Place the Joule™ Turbo Sous Vide inside a pot or large vessel and place on a trivet. Fill with warm tap water until approximately halfway between the minimum and maximum fill lines. In Breville+, press Set Time & Temp at the bottom of the screen. Follow the prompts, then press Start preheat, ensuring you do not select the Autostart timer. Meanwhile, continue to the next step.

Tip: A trivet will protect your countertop from direct contact with the hot pot or vessel.

2Place 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.

3Once 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. Seal and press Start timer now.  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. 

4When the timer signals that the eggs are done, carefully remove the bag from the water and transfer the scrambled eggs to a large bowl. Spoon the scrambled eggs onto buttered, toasted sourdough. Sprinkle with Sea salt, freshly ground pepper and chives.