Almond Free Sous Vide Eggs
Eggs cooked this way are genuinely something special — the whites come out just set and opaque while the yolks stay thick, warm, and gloriously jammy in a way that's almost impossible to nail on the stovetop. The immersion circulator does all the precision work for you, holding the water at a steady 167°F so every single egg turns out exactly the same. There's no guesswork, no hovering over a pan, and no rubbery whites to apologize for. Cracked straight from the shell and seasoned with flaky sea salt and a crack of black pepper, they're stunning on their own or draped over buttered toast for something that feels quietly luxurious on a weekday morning. For anyone navigating nut allergies, this recipe is refreshingly straightforward — just eggs, salt, pepper, bread, and butter, with zero hidden ingredients to second-guess. It's the kind of dish that makes you wonder why you ever cooked eggs any other way.
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Learn more →Ingredients
4 servings
- 4 large eggs, in shell
- flaky sea salt, to taste
- freshly ground black pepper, to taste
For serving
- 4 slices bread, toasted (optional)
- 1 tbsp unsalted butter (optional)
Instructions
- 1
Fill a large pot or container with water and attach the immersion circulator. Set the temperature to 167°F (75°C) and allow the water to come fully up to temperature.
- 2
Gently lower the eggs (still in their shells) into the water bath using a slotted spoon. Cook for 13 minutes — at this time and temperature the whites will be just set and opaque throughout, and the yolks will be warm, thick, and jammy.
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