Sous Vide Eggs
Easiest sous vide egg recipe giving you perfectly cooked jammy yolks and custardy soft egg whites. Made in 12 minutes using a sous vide machine and completely elevating your egg game!
- Prep time
- 1 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 eggs
- water for submerging
- salt and pepper to season
Instructions
- 1
Fill a large pot with water, and use your sous vide machine to heat the water to 167 F (75 C).
- 2
Once water reaches this temperature, drop the eggs in whole into the water and set a timer. Cook for exactly 12 minutes.
- 3
Once 12 minutes is up, drop the eggs into an ice bath (A bowl with ice cubes and ice cold water). Let them sit in the ice bath for 1 minute, then remove eggs, and crack the eggs into a bowl. You will have fully cooked eggs come out of the shell.
- 4
These are perfect to top avocado toast with, or just eat right out of a ramekin.