30 g salted butter, cut into pieces
30 g thickened cream
30 g milk
2 pinches salt
1850 g water, plus extra to submerge bags
30 g lemon juice
Place butter into mixing bowl and melt 2 min/50°C/speed 2.
Add cream, milk, eggs and salt and mix 20 sec/speed 3. Pour half of the mixture into a snap lock bag (18 x 16.5 cm, approx. 200 g - see Tips) and seal, leaving a gap of approx. 3 cm still open. Fill sink or a large container with water. Slowly submerge bag into water (pressure from the water will force the air out), sealing bag closed just before it is completely submerged. Repeat with remaining egg mixture and snap lock bag. Place both bags into the simmering basket, side by side. Clean mixing bowl.
Place water and lemon juice into mixing bowl.
Ensure water level is correct by inserting simmering basket with bags into mixing bowl, ensuring bags are completely covered and adding more water if necessary (water should be able to circulate freely around each bag). Remove simmering basket with aid of spatula and set aside, then start Sous-vide function/15 min/80°C
Insert simmering basket with bags and start Sous-vide function/10 min/80°C.
Using tongs, carefully remove bags from simmering basket and place onto kitchen bench. Using spatula, gently but quickly break up egg mixture (be sure bags stay sealed and are not punctured). Place bags back into simmering basket in mixing bowl, then start Sous-vide function/9 min/80°C.
Using tongs, carefully remove bags from simmering basket. Transfer scrambled eggs onto serving plates, then season with salt and pepper and serve immediately.