Breakfast
Sous Vide Eggs
A sous vide cooker gives these slow-cooked eggs a jammy, creamy center that resembles the perfect poached egg. Eat these eggs alone for a filling breakfast or snack, or serve them on toast or an English muffin for a simple eggs Benedict.
11 min
Prep Time
13 min
Cook Time
Medium
Level
6
Servings
A sous vide cooker gives these slow-cooked eggs a jammy, creamy center that resembles the perfect poached egg. Eat these eggs alone for a filling breakfast or snack, or serve them on toast or an English muffin for a simple eggs Benedict.
Ingredients
-
8 large eggs
-
¼ teaspoon kosher salt
Method
- 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.
- Fill a large bowl with ice and water. Transfer the eggs to the ice bath using a slotted spoon; let stand for 2 minutes.
- Peel the eggs and place 2 in each of 4 serving bowls; sprinkle evenly with ¼ teaspoon salt.
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