Pescatarian Sous Vide Eggs
Eggs are one of those ingredients that seem simple until you try to nail the perfect texture — and this sous vide method delivers results that are genuinely hard to achieve any other way. The immersion circulator holds the water at a precise 167°F, so every single egg comes out with whites that are fully set and opaque while the yolk stays thick, warm, and gloriously jammy. No guesswork, no hovering over a stovetop, no rubbery disappointment. Once you crack the shell and let that perfectly cooked egg slide out whole, a pinch of flaky sea salt and a crack of black pepper is honestly all it needs. Serve them over buttered toast for something that feels like a proper restaurant breakfast, or eat them straight from the bowl if you can't wait. It's a pescatarian-friendly staple that proves a great egg dish doesn't need anything more than patience, precision, and good seasoning.
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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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