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. Source: EatingWell.com, March 2019

Ivy Odom


Ingredient Checklist


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.

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


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; 9.5 g total fat; 3.1 g saturated fat; 372 mg cholesterol; 262 mg sodium. 138 mg potassium; 0.7 g carbohydrates; 12.6 g protein; 540 IU vitamin a iu; 47 mcg folate; 56 mg calcium; 2 mg iron; 12 mg magnesium;

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So eggs are still in shell? Sorry - not clear. Read More