Cinnamon 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, which is 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 spice blends, no sauces, no hidden seasonings to worry about here — just eggs, flaky sea salt, black pepper, and optionally some butter and toast to round things out. That simplicity is actually what makes this recipe so satisfying for anyone navigating ingredient sensitivities, since you can see exactly what goes into every bite. Serve them straight from the shell onto golden buttered toast and you've got a breakfast that feels quietly luxurious without any fuss. It's the kind of recipe that makes you wonder why you ever cooked eggs any other way.
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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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