Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

Looking for a fun and easy way to <a href="https://www.chefsteps.com/activities/five-chefs-five-scrambles">upgrade your morning scrambled eggs</a>? Look no further than chef Nicholas Gavin’s modernist-inspired method. Nick first discovered this technique when mastering the two-step <a href="https://www.chefsteps.com/activities/modernist-omelet-technique">modernist omelet</a> which is filled with incredibly light scrambled eggs that have been cooked sous vide and then “fluffed” using an iSi whipping siphon. He realized that the sous vide-poached scramble could stand on its own, without all of the extra steps to make an omelet. (A similar technique was also used at The Fat Duck, Heston Blumenthal’s innovative restaurant in Britain.) Watch as Nick demonstrates his technique in the video below and give this method a try the next time you’re craving a light, fluffy, creamy scramble (or just want to try something fun with your sous vide circulator).

Nick’s Tender and Creamy Precision-Poached Scrambled Eggs