Chicken Free Sous Vide Eggs
Eggs cooked this way are genuinely something special — the whites come out just set and opaque 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 precision work for you, holding the water at a steady 167°F so every single egg turns out exactly right. There's no guesswork, no hovering over a pan, and no rubbery whites to apologize for. Since the whole recipe is built around eggs, bread, butter, salt, and pepper, it's naturally free from poultry meat without any substitutions or workarounds needed. Serve them straight from the shell onto buttered toast and you have a breakfast or light meal that feels quietly luxurious. A shower of flaky sea salt and a crack of black pepper at the end is really all they need.
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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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