Whole 30 Sous Vide Eggs
Eggs are one of those ingredients that seem simple until you realize how easy it is to overcook them — rubbery whites, chalky yolks, and all the disappointment that comes with it. The sous vide method solves that completely by holding the water at a precise 167°F for exactly 13 minutes, giving you whites that are just set and opaque while the yolk stays warm, thick, and gloriously jammy. It's the kind of result that feels restaurant-worthy but happens right on your countertop with almost zero effort. For anyone eating Whole30, this is a genuinely satisfying option — just skip the optional bread and butter and let the eggs shine on their own. A pinch of flaky sea salt and a crack of black pepper is honestly all they need. Whether you're deep in a reset or just trying to keep breakfast clean and protein-forward, this technique is worth adding to your regular rotation.
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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)
Can be omittedbread
- 1 tbsp unsalted butter (optional)
Can be omittedunsalted butter
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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