Ginger Free Sous Vide Eggs
Eggs seem like the simplest thing in the world to cook, yet nailing that perfectly set white with a warm, jammy yolk 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 consistently silky, custardy results every single time. Once you crack the shell and let that egg slide out whole, you'll understand why this technique has such a devoted following. A shower of flaky sea salt and freshly cracked black pepper is genuinely all it needs, though a thick slice of buttered toast underneath turns it into something that feels almost indulgent for breakfast or brunch. There are no spices, aromatics, or flavor additions to worry about here — just eggs, seasoning, and a little patience while the water bath does its thing. It's a beautifully clean, fuss-free recipe that lets the ingredient itself shine.
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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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