Chestnut 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 gloriously jammy in a way that's almost impossible to achieve on the stovetop. The immersion circulator does all the heavy lifting, 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 apologize for. Once you crack them open and let them slide out whole, a pinch of flaky sea salt and a few cracks of black pepper are really all they need. Serve them over buttered toast and you've got something that feels far more luxurious than the ingredient list would suggest. For anyone navigating a tree nut allergy or sensitivity, this recipe is naturally worry-free — just eggs, seasoning, and optionally bread and butter, with zero hidden ingredients to second-guess.
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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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