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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Read the full recipe after the video.

Recipe Summary

active:
5 mins
total:
20 mins
Servings:
4
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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; carbohydrates 0.7g; fat 9.5g; saturated fat 3.1g; cholesterol 372mg; vitamin a iu 540IU; folate 47mcg; calcium 56mg; iron 1.8mg; magnesium 12mg; potassium 138mg; sodium 262mg.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
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Rating: 3 stars
03/17/2019
So eggs are still in shell? Sorry - not clear. Read More
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