Snap Lock Scrambled Eggs
This yummy breakfast has been shared with us by Nikalene Riddle from Skinnymixers. After trying to make scrambled eggs in her mixer three years ago, it turned her off trying again... it was an inedible mess! This recipe was inspired by Heston Blumenthal's scrambled eggs with brown butter recipe and Andrea Lee from Forking Foodie's suggestion to create sous-vide scrambled eggs. The texture is silky, and there is a 10 second cleanup. It is also perfect for people who don't have a stovetop or are following a "low carb / high fat" lifestyle.
Recipe Tester Feedback: "I never used to bother making scrambled eggs at home because I’m not very good at it. Definitely the nicest scrambled eggs I have ever made, and really easy as well. I would definitely use this method to make them again." - Karen
No: Gluten / Nuts
Contains: Dairy / Egg
Preparation Time 3 minutes
Cooking Time 27 minutes
Makes 2 large serves
Cannot be frozen
- Melt butter (30g). Program 2 minutes / 50C / Speed 1.
- Add cream (30g), milk (30g), eggs (6) and salt (pinch) to the bowl. Blend Speed 3 / 20 seconds.
- Divide mixture evenly into the two snap lock sandwich bags and half seal the bags.
- Roughly wash mixer bowl and fill with water (1.6L).
- Take one bag at a time and slowly immerse in the water to squeeze excess air out of the bags, then seal them, taking care not to let any water inside.
- Put snap lock bags in the internal steaming basket and set aside.
- Program 8 minutes / 80C / Speed 2. Once 80C has been reached, move on to the next step.
- Add internal steaming basket containing the snap lock bags to the mixer bowl.
- Program 7 minutes / 80C / Speed 2. Carefully massage egg mixture to ensure even cooking, taking care not to burn yourself!
- Program 7 minutes / 80C / Speed 2. When cooking has finished, check eggs are cooked to your liking. If not, cook for another minute.
- Serve immediately by breaking up mixture lightly onto plates with freshly cracked black pepper and an additional sprinkling of salt. Enjoy!
Note: We have found that the Glad® branded snap lock sandwich bags to be the best for this recipe, as they are declared safe to heat food in. Lesser quality brands have been tested and they melted.