Experimenting with Sous Vide Omelette

I have an ongoing frustration with the ‘normal’ methods to cook eggs: cooking on a hot plate to grill/fry them is very much hit-and-miss, and cooking eggs sous vide in their shell leaves you with a hassle to peel them after they’ve been cooked.  I’m absolutely certain that I’m not the first person to have tried this, but it worked surprisingly well for me, so I thought it would be worthwhile to share.

So here were my goals:

  1. I don’t want to have to peel egg shells. I have big hands, it is finicky, it’s hard, and I invariably take too long to do it.
  2. One of the other problems with cooking eggs sous vide in their shell – and if you just fry them flat on a grill – is that the yolk and the white of the egg change texture at different temperatures.

And thus, my attempt to solve both of those problems: crack the eggs, mix them up and effectively make an omelette sous vide style.

Ingredients: 2 eggs, 80 grams of cheddar cheese, bread. Serves one.



Cooking in a zip lock bag


  1. Crack the eggs and grate the cheese into a bowl
  2. Mix it all up
  3. Put into a zip lock bag
  4. Cook sous vide for 20 minutes at up to 80°C.  If you want your result to be softer, with a texture more similar to scrambled eggs, then you can cook it to only 75°C.
  5. Toast the bread
  6. Tip the contents of the bag onto the toast
  7. Done!


The result:




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