After 7 min, stop mixer and massage egg mixture to ensure even cooking taking care not to burn yourself!
When cooking has finished, check eggs are cooked to your liking and serve immediately by breaking up mixture lightly onto plates.
Serve with freshly cracked black pepper and an additional sprinkling of salt. Enjoy xx
This makes two large serves of scrambled eggs; it can be halved for a single serve with one Snap Lock bag. You shouldn't change the ingredient quantities at all, and if you do please don’t be surprised about the eggs not turning out – this is a very precise recipe. You should *ONLY* use the brand GLAD Snap Lock sandwich bags, I have tested this with other lesser quality brands and they melted. GLAD Snap Lock sandwich bags are declared safe to heat food in. You can use the food vacuum bags if you have a vacuum sealer. This recipe was inspired by Heston Blumenthal’s “Scrambled eggs with brown butter” recipe; however the ingredient quantities and method have been adapted for use with thermal mixers. Bellini Users At step 6 add 1400g water or 49 oz to your jug.
* Percent Daily Values are based on a 2000 calorie diet.
I have to give Andrea Lee over at Forking Foodie credit for suggesting Sous-vide scrambled eggs on the skinnymixers facebook group, and pointing us towards Heston’s recipe for inspiration 🙂 Thanks Andrea. These are the best eggs I’ve ever eaten! xx