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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


Read the full recipe after the video.

Recipe Summary

20 mins
5 mins


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

2 eggs
143 calories; protein 12.6g; carbohydrates 0.7g; sugars 0.4g; 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.

2 medium-fat protein