Tag Archives: sous vide scramble

Confetti Faux Omelette Scramble

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 5 large eggs 1 tablespoon (15 g) unsalted butter 2 tablespoons (30 ml) finely diced (cooked) red bell pepper 2 tablespoons (30 ml) finely diced (cooked) green bell pepper 2 tablespoons (30 ml) finely diced (cooked) yellow bell pepper 2 tablespoons (30m l) finely diced (cooked) white onion salt and pepper to taste INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. In a bowl, beat the eggs until frothy. Add the cooked peppers and onion and season the mixture … Read More

Florentine Scramble Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 1 tablespoon (15 ml) olive oil 2 tablespoons (30 g) diced onion 1 clove garlic, minced 4 or 5 large eggs ½ package (10 ounces//280 g) frozen chopped spinach, thawed ¼ teaspoon (1.25 ml) salt ¼ teaspoon (1.25 ml) black pepper dash freshly grated nutmeg (2 or 3 swipes across the grater) INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. Meanwhile, in a small skillet, heat the olive oil and sauté the onion and garlic until translucent. Let cool. … Read More

Sausage, Egg, and Cheese Scramble Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 1 INGREDIENTS 1 tablespoon (15 ml) butter 1 to 2 ounces (30 to 60 g) breakfast sausage 2 to 4 large eggs, well beaten 2 tablespoons (30 ml)grated Mexican cheese salt and pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 167F/75C. Meanwhile, crumble sausage into a skillet, over medium high heat, and brown evenly, about 5 minutes.  Transfer to a paper towel lined bowl to drain and let cool slightly. Put the cooked sausage into a small (quart/liter) cooking … Read More

Goldilox Scramble Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 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   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. In a bowl, beat the eggs well. Break the cream cheese into pieces and add to eggs, … Read More