Turkey Free Sous Vide Eggs
Eggs cooked this way are genuinely something special — the whites come out just set and opaque while the yolks stay warm, thick, 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 a steady 167°F so every single egg turns out exactly right. It's a surprisingly simple technique once you have the setup, and the payoff is a restaurant-quality result with almost zero effort. Served on buttered toast, these eggs feel indulgent and elegant at the same time. Since the whole dish is built around eggs, bread, butter, and seasoning, there's nothing hidden to worry about — what you see is genuinely what you get. Flaky sea salt and freshly cracked black pepper at the end make a real difference, so don't skip that final seasoning step.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!