Paleo Sous Vide Eggs

Eggs are one of those ingredients that seem simple until you've had them cooked badly one too many times — rubbery whites, chalky yolks, the whole disappointment. The sous vide method solves all of that by holding the water at a precise 167°F for exactly 13 minutes, giving you whites that are just set and opaque while the yolk stays thick, jammy, and deeply satisfying. It's the kind of result that's nearly impossible to nail consistently on the stovetop, but completely repeatable here. The only ingredients you actually need are eggs, flaky sea salt, and black pepper — which makes this a naturally clean, grain-free, whole-food meal with zero compromise on flavor. If you're skipping the optional toast and butter, you're left with a pure, protein-rich dish that fits comfortably within a real-food framework without any workarounds or substitutions. Crack them carefully over a bowl and let them slide out whole, season generously, and you've got something that looks and tastes far more impressive than the effort involved.

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