Of all the sous vide experiments I’ve done so far, this was by far the most disappointing. It wasn’t because the eggs were bad, it’s just that I had such high expectations given all the raves I’ve heard about “life changing” “mind blowing” sous vide scrambled eggs. I had them (with cream, gruyere and white truffle oil no less), but my life remains unchanged, my mind, unblown.
To be honest I think that most people who rave about sous vide scrambled eggs have never had properly cooked conventional scrambled eggs. My stovetop preparation of scrambled eggs produces large fluffy curds, that are creamy and custardy, but have just enough texture to let you know you’re having scrambled eggs.
After whisking together the eggs, cream, cheese and truffle oil, I bagged and sealed them and thew them in the Sous Vide Supreme at 75 degrees C for 20 minutes. I removed them from the water bath about once every 7 minutes to give the bag a “scramble” with my hands. What came out of the bag was a mass of creamy and custardy egg with a very uniform curd texture. The texture was so uniform it made the eggs dense and boring. Had I not put the eggs in the bag, I might even wonder what it was that I was eating.
This is one dish that I’ll be sticking with the old school (and faster) way of cooking in a pan on the stove.