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Mushroom Omlette


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Sous vide omelettes have perfect texture but obviously they come out the shape of the bag.  The filling is distributed throughout the omelette too of course. You can do any flavour you want but the below is mushroom.  Keep in mind that wet ingredients such as tomatoes will dilute the eggs and compromise cooking so if using them use judiciously.  Chopped herbs, chopped ham, spring onions, or grated hard cheese such as Gruyere or Parmesan are good variations

Makes 1 serving

Preheat water bath to 75 deg c

Use a small reusable freezer bag (immersion method)

  • 1 tbsp butter
  • 1 tbsp chopped shallot (optional)
  • 1/4 tsp freshly ground black pepper
  • 1 tsp chopped fresh thyme (or a pinch of dried thyme)
  • 1 cup of sliced white or cremini mushrooms
  • 3 eggs
  • 1/2 tsp kosher salt (of flake sea salt such as Maldon sea salt)


  1. In skillet, melt butter over medium heat. When foam subsides, add shallot (if using), pepper, thyme and mushrooms. Cook stirring, until mushrooms are tender and lightly browned, about 8 - 10 minutes. Remove form bag and leave to cool.
  2. Crack eggs into a medium bowl. Add salt and beat with a fork until mixed. Add cooled mushroom mixture and stir briefly to combine.
  3. Pour egg mixture into freezer bag. Immerse bag in preheated hot water bath and cook for 25 minutes.
  4. Remove bag form bath and lay it on the counter. With scissors, carefully cut open upper side of bag. Transfer omelette to a warm plate and serve immediately.

This recipe makes a tender omelette texture.  If you like yours firmer, increase the cooking time to 30 minutes. If you prefer it firmer still, increase the bath temperature to 76.7 deg c.

You can make as many omelettes as can fit in your bath but obviously one omelette per bag and bags must not touch so use a sous vide rack or equivalent.

To Make Ahead: Prepare through step 3, Remove the bag form the hot water and transfer to an ice bath for 15 minutes. Refrigerate for up to 5 days.  To reheat preheat water bath to 71.1 deg c and immerse bag for 15 minutes, Proceed with step 4.

Photos to follow.  Will cook this next week


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