Capsaicin Free Sous Vide Eggs

Eggs cooked this way are something genuinely special — the whites come out just set and opaque while the yolks stay warm, thick, and gloriously jammy, a texture that's nearly impossible to nail consistently on the stovetop. The immersion circulator does all the precision work for you, holding the water at an exact 167°F so every single egg turns out the same way, every time. There are no sauces, no spice blends, no seasoning packets to second-guess here — just eggs, flaky sea salt, black pepper, and optionally some butter and toast to round things out. That simplicity is a genuine relief when you're navigating a sensitivity that hides in so many condiments and prepared foods. Cracked straight from the shell and slid into a bowl, they look almost too pretty to eat — but you absolutely should, ideally right away while they're still warm. Whether you serve them on buttered toast or just on their own, this is the kind of low-fuss, high-reward cooking that makes a quiet morning feel a little luxurious.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →