Sous vide egg in ramekin with runny yolk and a piece of bread
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5 from 5 votes

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
Course: Breakfast
Cuisine: American
Keyword: eggs, sous vide
Servings: 4 people
Calories: 75kcal
Author: Farah Abumaizar

Equipment

Ingredients

  • 4 eggs
  • water for submerging
  • salt and pepper to season

Instructions

  • 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.