Gelatin Free Sous Vide Eggs
Eggs cooked this way are a revelation — the whites come out just set and opaque while the yolks stay warm, thick, 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. Since the whole process happens in the shell with nothing but water, eggs, and a little seasoning, there are absolutely no hidden additives or setting agents to worry about — just pure, clean protein. Cracking them open over a bowl and letting them slide out whole feels almost theatrical, and the payoff is a silky, restaurant-worthy egg that lands beautifully on buttered toast. A pinch of flaky sea salt and a crack of black pepper is genuinely all it needs. Whether you serve them solo or piled onto a golden slice of toast, this is the kind of simple, fuss-free cooking that makes you wonder why you ever did it 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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