Cashew Free Sous Vide Eggs

Eggs cooked this way are genuinely something special — the whites come out just set and silky, while the yolks stay thick, warm, and jammy in a way that's almost impossible to achieve on the stovetop. The immersion circulator does all the heavy lifting here, holding the water at a precise 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 pick around. Since the whole recipe is built around eggs, water, salt, pepper, and optionally some toast and butter, it's naturally free from tree nuts without any substitutions or label-checking required. Serve them straight from the shell onto buttered toast for a breakfast that feels like something from a nice café, or eat them on their own with a generous pinch of flaky sea salt. It's a surprisingly low-effort technique that delivers genuinely impressive results every time.

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