Coconut Free Sous Vide Eggs
Eggs seem like the simplest thing in the world to cook, yet nailing that perfectly jammy yolk with fully set whites is notoriously tricky on the stovetop. The sous vide method solves that problem completely — a precise water bath at 167°F takes all the guesswork out of the equation and delivers consistent, silky results every single time. The yolks come out warm and thick, almost custardy, while the whites are fully opaque without a rubbery edge in sight. Every ingredient here is straightforward and naturally free from coconut in any form, so there's no label-scanning or substitution stress involved. A crack of flaky sea salt and fresh black pepper is all it takes to make these eggs genuinely crave-worthy, and sliding them onto buttered toast turns the whole thing into a proper meal. It's the kind of recipe that feels a little fancy but asks almost nothing of you — just patience while the water bath does its quiet, reliable work.
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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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