Wheat Free Sous Vide Eggs

Eggs cooked this way are something else entirely — the whites come out just set and silky, while the yolks stay thick, warm, and jammy in a way that's almost impossible to achieve on the stovetop. The immersion circulator does all the heavy lifting, holding the water at a precise 167°F so every egg turns out exactly the same, no guesswork involved. Since the whole method revolves around eggs in their shells, water, and a little seasoning, there's nothing here that contains wheat, and no hidden grains to worry about. The optional toast and butter are easy to swap for a gluten-free alternative, or skip entirely — the eggs are genuinely satisfying on their own. A pinch of flaky sea salt and a crack of black pepper is really all you need to finish them off. This is the kind of recipe that feels fancy but asks almost nothing of you, and once you try it, you'll wonder why you ever cooked eggs any other way.

About Fig

Fig 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 →