After watching the Australian Open on Sunday morning, I decided that instead of going back to sleep, I wanted to make myself breakfast using the SVS. I opened the fridge and I was greeted with this:
Sunday morning fail...
NOOOOOO!!! For what it’s worth, this is one of my pet peeves. I mean I’d much rather know that there are no eggs in the fridge than thinking there are eggs in the fridge and only finding out there’s only one. Anyways, I must digress. At one point, I thought about making scrambled egg, but the thought of firing up the SVS with all that water and using a bag for one egg seemed pretty ridiculous to me. So I bit the bullet and went to the store. Doesn’t this look a lot better??
Sunday morning win!!
A couple of eggs get mixed in with some cream and a just little goat cheese. Doesn’t this looks like a slice of American cheese??
In the beginning...
I set the bath at 75C. After 10 minutes, I took the bag out for a quick “massage” (to get the scrambed effect), then another 5 minutes in the bath and out comes some scrambled goodness.
Scrambled Eggs (in a bag)
Breakfast is served
I’m not sure what conclusion you can come up with just looking at the picture, but cooked to a precise temperature, these scrambled eggs were creamy and velvety… While they’re not as set as conventional scrambled eggs, they almost have a yogurt like consistency. So really… how good were these “perfectly cooked” scrambled eggs?? This was a game changer for me. After having sous vide scrambled eggs, I don’t think scrambled eggs will ever be the same for me ever again.
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That’s pretty intense, Pete. Would love to have a supreme to play with for a few days
Question: Have you done a cost comparison between regular scrambled eggs using a skillet and taking 5 minutes and a SVS scramble including firing up the svs machine, the bag, and HUNGER while WAITING?! =P
I know, those scrambled look like it is a life changer though..
I agree with you I experienced the scrambled eggs sous vide recently and it was like for you a game changer and I can’t eat traditional scrambled eggs anymore unless they’re done french style, meaning low heat, loads of butter and and whisk gently until coagulate. You get pretty much the same as in sous vide, but with more maintenance.
What do you use to vacuum seal? How do you vacuum seal liquids. I posted an article on my blog about sealing liquid by using two bags, but it looks like you’re using only one.
Check my scrambled eggs experience there:
http://www.fiftyfourdegrees.com/lang/en-us/archives/607
Cheers.
N.
Salmon at 54 degree is by far my favourite
Your eggs look like they are in a Food Saver vacuum bag. If so, how did you do that with the eggs being sucked into the Food Saver?
I see the same question from Nicolas Ait-Haddi above but no reply.
I used the two-bag method on his web site but turned the inner bag sideways with the open facing to the side of the outer bag,
Thank you for reminding me to respond (I forget things sometimes). I basically used gravity and the manual override to get it into a vacuum bag.
I move the vacuum sealer towards the edge of the counter and let the egg mixture hang in the bag off the counter (air rise to the top). I clip the bag in and let the machine go. As soon as I see that eggs are getting sucked up into the machine, I hit the seal button.
Hope it helps!!
Thanks. I will try that. I am going to experiment with Egg Beaters.
Ok, I thought it was something like that, I use that too and also the two bag trick. I’m trying to find a better way as very liquidy…liquid have a tendency to get sucked too fast.
N.
i sure looks promising. need to try it.