Anti Inflammatory Sous Vide Eggs

Total time20 min

Prep time5 min

Cook time15 min

Eggs are one of the most powerful anti-inflammatory foods you can keep in your kitchen, packed with choline and high-quality protein that supports the body's natural repair processes. The challenge with eggs is usually in the cooking — too much heat for too long can compromise both texture and nutrition, which is exactly where the sous vide method shines. By holding the water bath at a precise 167°F for just 13 minutes, you get whites that are fully set and silky while the yolks stay thick, jammy, and deeply satisfying without any harsh dry heat. The result is a beautifully gentle cook that feels almost luxurious for something so simple. Seasoned with flaky sea salt and cracked black pepper, these eggs are clean, whole, and completely free of inflammatory additives or processed ingredients. Serve them on their own for a light, nourishing meal, or slide them onto buttered toast when you want something a little more grounding. Once you try eggs this way, it's genuinely hard to go back to any other method.

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Ingredients

4 servings

4 large eggs, in shell
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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flaky sea salt, to taste
freshly ground black pepper, to taste

For serving

4 slices bread, toasted (optional)
1 tbsp unsalted butter (optional)
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This ingredient likely doesn’t work for the diet.

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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