Vegetarian Sous Vide Eggs
Eggs are one of those ingredients that seem simple until you've had them done exactly right — and this sous vide method delivers that perfect result every single time. The immersion circulator holds the water at a precise 167°F, which means the whites come out fully set and opaque while the yolks stay thick, warm, and gloriously jammy. No guesswork, no hovering over a pan, no rubbery whites or chalky yolks to contend with. Because the eggs cook gently in their shells, there's nothing added and nothing to worry about — just eggs, heat, and time doing their thing. Slide them onto buttered toast and finish with a pinch of flaky sea salt and cracked black pepper, and you have something that feels genuinely restaurant-worthy. It's the kind of dish that makes you wonder why you ever cooked eggs any other way.
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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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