Recipe Library

Sous Vide Eggs

Silky whites cradle a jammy, golden yolk that melts on the tongue, delivering the same perfect texture in every bite.

Recipe and photo by EatingWell, shared here with credit. View the Original

Sous Vide Eggs
Total
18 min
Prep
5 min
Cook
13 min
Serves
8

Nutrition per Serving

Calories
143
Protein
13g
Carbs
1g
Fat
10g
Sodium
262mg

Ingredients

  • 8 large eggs
  • 1/4 tsp kosher salt

Instructions

  1. Prepare a sous vide water bath in a 6- to 8-quart stockpot. Heat the water to 167°F. When the water is ready, use a slotted spoon to lower 8 eggs into the pot. Cook for 13 minutes for a jammy yolk consistency.
  2. Fill a large bowl with ice and water. Transfer the eggs to the ice bath using a slotted spoon; let stand for 2 minutes.
  3. Peel the eggs and place 2 in each of 4 serving bowls; sprinkle evenly with ¼ teaspoon salt.