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 Time1 min
Cook Time12 mins
Servings: 4 people
- 4 eggs
- water for submerging
- salt and pepper to season
Fill a large pot with water, and use your sous vide machine to heat the water to 167 F (75 C).
Once water reaches this temperature, drop the eggs in whole into the water and set a timer. Cook for exactly 12 minutes.
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.
These are perfect to top avocado toast with, or just eat right out of a ramekin.