Sous Vide Eggs

Sous Vide Eggs

1 Review
From:, March 2019

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 4 servings

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Original recipe yields 4 servings
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  • 8 large eggs
  • ¼ teaspoon kosher salt


  • Prep

  • Ready In

  1. Prepare a sous vide water bath in a 6- to 8-quart stockpot. Heat water to 167°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.
  2. 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°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°F for 15 minutes before serving.
  • Equipment: Sous vide cooker

Nutrition information

  • Serving size: 2 eggs
  • Per serving: 143 calories; 10 g fat(3 g sat); 0 fiber; 1 g carbohydrates; 13 g protein; 47 mcg folate; 372 mg cholesterol; 0 g sugars; 0 g added sugars; 540 IU vitamin A; 0 vitamin C; 56 mg calcium; 2 mg iron; 262 mg sodium; 138 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 medium-fat protein

Reviews 1

March 17, 2019
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By: Susan
So eggs are still in shell? Sorry - not clear.
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