We have done the 2 hour egg quite a few times now. Having a thermocirculator in the kitchen makes it easy to explore egg cookery to the tenth of a celcius degree. After reading Herve This' introduction to the 'Sous-Vide' cookbook makes it even more understandable. In consideration of this, we were wondering why no one has (or at least to our knowledge) done slow-cooked sous-vide scrambled eggs. It was scrambled eggs that first attracted me to the idea of slow cooking... and even moreso the slow cooking of eggs. It was years ago that I put a pan of whisked eggs on the stove on the lowest setting and just waited, and stirred, and waited, and stirred until the eggs began to coagulate in an incredible creamy super-egg flavored plate of scrambled eggs. That this could be done with something as simple as an egg was amazing to me (and the flavor... holy shnikes!). So why not do it in a bag in a thermocirculator water bath...
The first attempt to cryovac the eggs resulted in a huge mess, and I had to put a great deal of time into cleaning it up. Instead of fiddling around to find the proper vacuum setting, I simply tied the bag and hung it above the water bath... so why are the eggs green? Well... following the train of thought, since you are whisking eggs and cooking them... why not flavor them as well? My first impulse was huitlacoche, but the cook who was going to give me some from his home was off and I needed something else. I don't know why the dish had to be Mexican, but we decided on cilantro as an afterthought. Then we decided to blend the eggs with the cilantro and got green eggs. Now to just cook them and do whatever we wished. You get that same great flavor and texture of the 2 hour egg but with much more initial versatility (and less time).
This is my green eggs and ham version (although I'm not going to show you the finished plate). The ham was Serrano. There is a thickened warm serrano broth around the plate. I ended up topping the eggs with minced peppadew peppers and frizzle-fried sweet potato.
The temperature for cooking eggs this way is a little trickier than whole eggs. Since you are mixing all egg proteins together, you need to adjust the temperature fairly high to achieve any coagulation. The last proteins in eggs coagulate at 84C, but since that would give you complete firmness (and you want a creamy texture) the temp must be lower. I bounced around with several temperatures before coming up to 70C or 72C for the right texture. The bag should be squeezed and the eggs inside moved when coagulation starts to insure even cooking... an advantage to egg cookery not known when dealing with eggs in the shell. Bump the temp up slowly from around 68C if you are looking for a different texture. The water bath will ensure careful cooking.