Goldilox Scramble Sous Vide


Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009)

Serves 2


  • 4 to 6 large eggs
  • 2 to 3 ounces (60 to 90 g) cream cheese, softened
  • 4 ounces (120 g) smoked salmon, diced
  • pinch of salt and pepper (to taste)
  • 2 tablespoons (30 g) butter
  • ½ teaspoon (2.5 ml) onion powder
  • 1 tablespoon (15 ml) canned diced tomato
  • 1 tablespoon (15 ml) drained capers



  1. Fill and preheat the SousVide Supreme water oven to 167F/75C.
  2. In a bowl, beat the eggs well.
  3. Break the cream cheese into pieces and add to eggs, along with the salmon, and season with onion powder, salt, and pepper.
  4. Pour egg mixture into a food-grade, cooking pouch; press out all the air possible using your hands and seal only. (Do not attempt to vacuum seal liquids using a suction vacuum sealer.)
  5. Submerge the pouch in the water oven and cook for 15 to 20 minutes, removing to massage the pouch once or twice during the cooking process to mix the contents.
  6. When the eggs have reached the desired consistency, remove, and serve, topped with the tomato and capers.

6 Week Cure Meat Week Variation:  Omit the cream cheese.

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