I really, really wanted to do scrambled eggs in a bread case but I don’t see that happening in the near future. And today I really wanted to fool around with scrambled eggs sous vide.
Three eggs, 1 tablespoon each cream, milk, melted butter and salt pepper. Whisk together and put into resealable bag. Evacuate as much air as possible using Archimedes principle and then sous vide for 15 minutes at 75°C squishing the eggs around in the bag every five minutes. Delicious. Various sources give credit to Heston Blumenthal for this recipe but I couldn’t really confirm that he actually did them sous vide. But if he deserves the credit then I’m happy to give it to him.
If you are a fan of creamy scrambled eggs and of sous vide then you need to try this. 
(No stuck-on-egg pan either.)
