Caffeine Free Sous Vide Eggs
Eggs cooked this way are genuinely something special — the whites come out just set and opaque while the yolks stay warm, thick, and gloriously jammy in a way that's nearly 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 right. There's no caffeine anywhere near this recipe, making it a naturally easy fit for anyone keeping a close eye on their intake — just eggs, salt, pepper, and optionally some buttered toast to serve alongside. Cracking the cooked eggs over a bowl and letting them slide out whole feels almost theatrical, and the payoff on the plate absolutely matches the moment. Pile them onto golden toast for a proper breakfast, or eat them straight from the bowl with nothing but a pinch of flaky sea salt and a crack of black pepper. Simple, satisfying, and endlessly repeatable.
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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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