Red Meat Allergy Friendly Sous Vide Eggs
Eggs cooked this way are a quiet revelation — the whites come out just set and opaque while the yolks stay warm, thick, and gloriously jammy, which is nearly impossible to nail consistently 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. For anyone managing a red meat allergy, this is the kind of effortless, satisfying meal that requires zero label-reading stress — just eggs, salt, pepper, and a little butter if you're feeling indulgent. Serve them over buttered toast and you have something that feels far more special than the ingredient list suggests. It's the sort of dish that makes a slow morning feel genuinely luxurious.
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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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