Macadamia Free Sous Vide Eggs

Eggs cooked this way are a quiet revelation — the whites come out just set and opaque while the yolks stay thick, warm, and gloriously jammy in a way that's nearly impossible to nail on the stovetop. The immersion circulator does all the precision work for you, holding the water at exactly 167°F so every egg turns out the same way, every single time. A little flaky sea salt and freshly ground black pepper are all you need to finish them off, though sliding them onto buttered toast takes the whole thing somewhere truly special. Because the ingredient list is so clean and straightforward, there's nothing to second-guess — no sauces, no seasonings, no packaged components that might carry unwanted nuts or traces of tree nuts from shared facilities. It's the kind of recipe that feels fancy enough for a slow weekend morning but is honestly simple enough to pull off any day of the week.

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