Eggs cooked sous vide

In reading online about cooking sous vide, I found “The First 5 Things You Should Sous Vide With Your New Immersion Circulator” — https://skillet.lifehacker.com/the-first-5-things-you-should-sous-vide-with-your-new-i-1795736766 — and one of the five is eggs. So today I prepared scrambled eggs sous vide. Takes a while, but no part of it was dried out.

“Recipe” from which I worked: https://recipes.anovaculinary.com/recipe/heston-s-sous-vide-scrambled-eggs — I used a higher temperature and cooked them for longer, but *this* is the way to have scrambled eggs!

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[Kerri Michaels]

yum...

[Maggiemae]

I've done them like this too - so tender and tasty! The sous vide way of cooking locks the flavour into food!

[Danette Thompson]

Very interesting. My son has one, but he doesn't like eggs!

[Thom Mitchell]

@maggiemae Locks the flavor and never dries it out. Did pork tenderloin last week: 2 hours at 145°F and I have never had meat that was more moist!

[Jane Anderson]

How interesting! Looks delicious!