Using Sous Vide to cook eggs takes longer than traditional means. The benefit of using Sous Vide is the perfect results every time. This recipe can easily be scaled up for a large group of people. All that is required is a bag for each omelette. Different ingredients like other cheeses, herbs, bacon and ham can be added as well. Set up an omelet bar at your next brunch and let all your guests create their own omelet to their tastes.
3 large eggs, beaten
1 tbsp unsalted butter, melted
¼ cup cheddar cheese, shredded
1 tbsp green onion, diced
Salt and pepper to taste
- Preheat the water bath to 165°F.
- In a medium sized mixing bowl whisk the eggs, butter, cheese and onion together. Salt and pepper to taste.
- Pour the mixture into a bag and vacuum seal it or use the water displacement method if using a resealable bag.
- Place the bag into the water bath. A weight such as a plate or kitchen tool may be needed to hold the bag under the water.
- Cook the omelette for 20 minutes.
- Remove it from the water bath and slide the omelette out of the bag onto a plate.
- Serve with some toast and enjoy.
Kuraidori Sous Vide Precision Cooker
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