Meet the #anovafoodnerd: Carey Copeling, aka @sous.veats

Cooking Sous Vide with Sous Veats

Super Simple “Muskoka Sous Vide Scrambled Eggs” with Sous Veats

Oven Bacon Recipe:

Pre-heat the oven to 400F (do this when you set the Anova to 170F to ensure proper timing of bacon and eggs finishing together)

Using a medium size baking sheet, line the sheet with aluminum foil.

Lay strips of bacon as close to each other as you can without overlapping

After massaging the eggs in the steps above, slide the baking sheets into the oven and set a timer for 15 minutes.

After 15 minutes, remove the baking sheets and flip the bacon.

Place in oven for an additional 5-7 minutes depending on desired crispiness of bacon.

After 5-7 minutes, remove the bacon and cover/dab with paper towel to soak up excess bacon fat.

These super simple sous vide scrambled eggs come from Carey Copeling of Ontario, Canada. Carey is an avid #anovafoodnerd and creator of sousveats.com , a site dedicated to all things sous vide, from sharing ideas, to recipes and results.Carey didn’t cook much before discovering the world of sous vide. His #anovafoodnerd experience inspired him to get cooking and experiment with all sorts of sous vide dishes – veggies, fish, chicken, lamb, sausage, pork belly, seafood, beef, more beef, infused beverages, eggs…the list goes on. Through sousveats.com, Carey shares his experience with other passive cooks in hopes that sous vide will be a conversion point into the kitchen for others. Here’s the full scoop on Carey’s sous vide story, including his recipe for sous vide scrambled eggs. Plus, check out his bonus recipe for oven-cooked bacon to complete your morning meal.I have never been much of a cook. I could follow simple recipes and BBQ quite well, but that was limiting in terms of what I could produce in the kitchen. Last October, a work colleague of mine posted on Facebook, “If you like fish or meat, get a sous vide. This thing is awesome.” As with most products with good advocates, I quickly ordered my Anova and our kitchen became a very busy place. I started with prime cuts of beef and chicken. I quickly moved on to more challenging recipes like octopus, indoor smoked brisket, roasts, and delicate fish. Since then, we have two Anova Precision Cookers running almost every night. We now experiment with different seasonings, cook times, finishing techniques and more. Cooking has never been more enjoyable! I’m now regarded among friends and family as the go-to guy for amazing meals. And it’s contagious! My mother, sisters, and work colleagues all purchased an Anova. We craft amazing meals as a team in the Sous Veats Kitchen! I look forward to continuing to push the limit of what I can do in the kitchen. I wouldn’t be eating so well today it wasn’t for my Anova. These sous vide scrambled eggs were inspired by an article on The Food Lab from 2009 . In the article, Kenji spoke about Heston Blumenthal’s edible demo of sous vide cooking and how his first course served was none other than scrambled eggs. Kenji remarked that. After a few attempts at scrambled eggs sous vide, my partner, Melanie, and I felt we’d found our perfectly cooked eggs. Even though our ingredients and temperatures vary from Heston’s, these eggs are sure to be a breakfast hit for everyone. The addition of cheese and substitution of cream for milk certainly makes this more of a specialty breakfast, rather than an every day starter. But, they are hard to pass up on a lazy Saturday morning at our cottage in Muskoka, ON. Combine these eggs with oven cooked bacon and freshly buttered toast. You’ll definitely to win over friends who might think cooking eggs in a water bath might be a bit over the top. The full recipe for Muskoka Sous Vide Scrambled Eggs is available at recipes.anovaculinary.com and in the Anova Culinary App . As promised, here’s the Sous Veats Kitchen recipe for oven-baked bacon to complete your ultimate breakfast: Try Carey’s Muskoka Sous Vide Scrambled Eggs Recipe , available on the Anova Recipes Site and in the Anova Culinary App