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.

Ivy Odom
Source: EatingWell.com, March 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare a sous vide water bath in a 6- to 8-quart stockpot. Heat water to 167 degrees F. When the water is ready, use a slotted spoon to lower eggs into the pot. Cover the pot as much as possible with plastic wrap or a baking sheet. Cook for 15 minutes for a jammy yolk consistency.

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  • Peel the eggs and place 2 in each of 4 serving bowls; sprinkle evenly with salt.

Tips

To make ahead: Hold eggs in the pot at 140 degrees F for up to 2 hours. Or cool them in an ice-water bath for 10 minutes and refrigerate in an airtight container for up to 1 week. Reheat at 140 degrees F for 15 minutes before serving.

Equipment: Sous vide cooker

Nutrition Facts

143 calories; protein 12.6g 25% DV; carbohydrates 0.7g; exchange other carbs; sugars 0.4g; fat 9.5g 15% DV; saturated fat 3.1g 16% DV; cholesterol 372mg 124% DV; vitamin a iu 540IU 11% DV; folate 47mcg 12% DV; calcium 56mg 6% DV; iron 1.8mg 10% DV; magnesium 12mg 4% DV; potassium 138mg 4% DV; sodium 262mg 11% DV; thiaminmg 4% DV.

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Rating: 3 stars
03/17/2019
So eggs are still in shell? Sorry - not clear. Read More