Walnut Free 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 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 egg turns out exactly the same. There's no guesswork, no hovering over a pan, and no rubbery whites to apologize for. A crack against the bowl, a peel of the shell, and you've got something that looks almost too pretty to eat — until you season it with flaky sea salt and a crack of black pepper and suddenly it's urgent. Slide one onto a buttered slice of toast and you have a breakfast or light meal that feels genuinely special without requiring much effort at all. The ingredient list is refreshingly short and straightforward, so anyone avoiding tree nuts can dig in without scanning labels or second-guessing a thing.
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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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