Pecan Free Sous Vide Eggs

Eggs cooked this way are genuinely something special — 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 single egg turns out the same way, every time. A little flaky sea salt and freshly cracked black pepper are all you need to finish them off, though sliding them onto buttered toast takes the whole thing to another level. For anyone navigating nut allergies or sensitivities, this recipe is refreshingly straightforward — just eggs, seasoning, and optionally bread and butter, with zero hidden ingredients to second-guess. It's the kind of dish that feels restaurant-worthy but comes together with almost no effort, making it equally perfect for a lazy weekend brunch or a quick weeknight protein boost.

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