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skinnymixer's Snap Lock Scramble

skinnymixer's Snap Lock Scramble

skinnymixer's Snap Lock Scramble

4.67 from 3 votes
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Course: Breakfast
Prep Time: 2 minutes
Cook Time: 25 minutes
Total Time: 27 minutes
Servings: 2
Calories: 389kcal


  • 30 g butter
  • 30 g thickened cream
  • 30 g full fat milk
  • 6 eggs
  • tsp salt
  • 2 GLAD Snap Lock sandwich bags **


  • Melt butter for 2 min/50°C or 120°F/speed 1/MC on.
  • Add cream, milk, eggs and salt to the melted butter in mixer bowl and blend for 20 sec/speed 3/MC on.
  • Divide mixture evenly into the two Snap Lock sandwich bags and half seal the bags.
  • Roughly wash mixer bowl.
  • (TM5 only) Add 1,700 g or 60 oz water to mixer bowl.
  • (TM31 only) Add 1,400 g or 49 oz water to mixer bowl.
  • Take one bag at a time and slowly immerse in the water to squeeze excess air out of the Snap Lock bags and seal them, taking care not to let any water inside.
  • Put Snap Lock bags in to the internal steaming basket and set aside.
  • Heat water for 8 min/80°C or 175°F/speed 2/MC on.
  • Add internal steaming basket containing Snap Lock bags to mixer bowl.
  • Cook for 14-15 min/80°C or 175°F/speed 2/MC on.
  • 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.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 211g | Calories: 389kcal | Carbohydrates: 1.9g | Protein: 22g | Fat: 33.1g | Saturated Fat: 17.1g | Sodium: 719mg | Sugar: 1.9g


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

  1. 4 stars
    These are very decadent eggs. Although they were nice, the ones I cook on the stove are virtually similar. I used the aldi goliath bags with no problems.

  2. 5 stars
    Loved this recipe.. only one I use for scrambled eggs. I add some parmesan cheese and baby spinach also. Turns out perfect everytime.
    The kiddies love them too.

  3. Amaaaazing !! They are just sooo delicate and Devine.. had some spare time this morning to experiment and finally try these eggs and served them up to hubby and my mum and they loved them also !! Definately worth the time to make them.. I also boiled water before adding to TM5 to save a little time 🙂
    Fry up some bacon in the time it takes to cook these eggs

  4. Love these eggs. I boil the jug or use hot water from the tap to reduce the time.
    Always silky smooth & so filling. Perfect LCHF dish! 💜

  5. I tried this just to give it a go to see what all the hype was. I cooked one bag in the TM and the contents of the other on the stove. I had cooked and eaten the stove cooked eggs while the TM was still cooking.Quite honestly they both tasted the same. I can’t justify all the mucking around and time taken just because I can cook them in the TM. Lovely scrambled eggs but will stick to the old stove method.

  6. These are the best. The recipe takes time but I boiled my water first to 80 degrees and then added to Thermomix. This cuts down the time. I also uses Aldi Goliath bags and have twice as others have mentioned – no problems. So realistically is made under 20mins 🙂 with 16mins cooking time.

  7. Made this after reading the other comments. Absolutely unbelievable! Taste and texture is just divine! Thanks for another fabulous recipe!

  8. The best scrambled eggs I have ever had the good fortune of eating. They’re next level scrambled eggs. Add crusty toast, crispy bacon and you’re in breakfast heaven!

  9. I made this one night for the kids dinner, out of curiosity more than anything. I’d read the reviews and thought they were worth a try.

    I will admit that they were silky smooth, the texture was amazing. BUT, I really don’t know if I can justify the time it took for the eggs to cook, when I know I can achieve a very similar result if I cook the eggs in a frying pan (with cream and butter) on the stove in 2 minutes or so.

    They were lovely, but I really don’t think I can be bothered again.

    But try it for fun and see what you think!

    1. Oh yes – I didn’t have GLAD bags but the Hercules brand that I had at home seemed fairly sturdy, and they were fine.

  10. Great recipe. Though I’m too impatient and just used the microwave stirring after 2 mins then 30 seconds and they are fluffy and delicious. Too much cooking to do today and 30mins to make eggs wasn’t favourable 🙂

  11. Seriously I have to wonder how someone can take a simple dish like scrambled eggs and turn them into a ‘blow your mind meal.’

    These were delicious, filling, creamy and you are an amazing cook.

    We almost only ever eat your recipes now!

    Eggs this morning, butter chicken on Tuesday and greek lamb will be on Sunday! Yummy, diverse, healthy, tasty..SENSATIONAL! Thank you!

  12. Yum! I served these on toasted crusty bread with sauteed garlic mushrooms and spinach. Plates were licked clean all round – even the 10 year old boy who refuses to eat eggs!

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