Perfect Sous Vide Eggs with Jammy Yolks

Get ready for the most amazing eggs you’ve ever tasted! These sous vide eggs are perfect for anyone who loves that creamy, jammy yolk that’s impossible to mess up. The best part is you get restaurant-quality eggs right in your own kitchen every single time.

Recipe Details

Timing & Servings: Active Time: 5 minutes, Total Time: 20 minutes, Serves: 4 people, Yield: 8 eggs.

Nutrition Profile: Dairy-Free, Soy-Free, Vegetarian, Gluten-Free.

Nutrition Facts (per serving): 143 Calories, 10g Fat, 1g Carbs, 13g Protein.

Ingredients You’ll Need

Large eggs: You’ll need 8 fresh large eggs for this recipe. The fresher your eggs, the better they’ll taste and the easier they’ll be to peel when you’re done!

Kosher salt: Just ¼ teaspoon of kosher salt brings out all the amazing flavors. You can use regular table salt if that’s what you have on hand.

How to Make Sous Vide Eggs

Step 1: Set up your sous vide water bath in a big 6 to 8-quart stockpot. Heat the water to exactly 167°F using your sous vide cooker. When it reaches temperature, carefully lower all 8 eggs into the pot with a slotted spoon. Let them cook for 13 minutes for that perfect jammy yolk texture.

Step 2: While the eggs cook, fill a large bowl with ice and cold water. This ice bath will stop the cooking process right away. Use your slotted spoon to move the hot eggs straight into the ice water. Let them sit there for 2 minutes to cool down.

Step 3: Gently peel each egg under cool running water. The shells should come off pretty easily! Place 2 eggs in each serving bowl and sprinkle them evenly with the kosher salt.

Easy and Quick Sous Vide Eggs Version

If you don’t have a sous vide cooker, no worries! You can make soft-boiled eggs that are pretty similar. Just bring a pot of water to a gentle boil, add your eggs, and cook for exactly 6 minutes. Then do the ice bath step just like the recipe says!

Serving Ideas

These eggs are amazing on their own as a quick breakfast or snack. Try them on buttered toast for a simple meal, or put them on an English muffin with some hollandaise sauce for homemade eggs Benedict. They’re also great chopped up in a fresh green salad.

Storage

You can keep these cooked eggs in the fridge for up to 3 days. Store them in their shells if possible, or peeled in a covered container. To reheat, just dip them in warm water for about 30 seconds.

Substitutions

Don’t have kosher salt? Regular table salt works great too, just use a tiny bit less. You can also try sea salt or even everything bagel seasoning for extra flavor. Any size eggs will work, but you might need to adjust the cooking time by a minute or two.

Pro Tips

• Temperature matters: Use a good thermometer to make sure your water stays at 167°F for the best results.
• Fresh eggs peel easier: Eggs that are about a week old actually peel better than super fresh ones.
• Make ahead: Cook a bunch on Sunday and you’ll have perfect eggs ready all week long!
• Don’t skip the ice bath: This step keeps your yolks from overcooking and getting hard.

FAQs

Can I cook the eggs for a different amount of time?

You bet! If you like your yolks a bit runnier, try 11-12 minutes. Want them more set? Go for 14-15 minutes. The great thing about sous vide is you can experiment and find your perfect texture.

Do I really need a sous vide cooker for this?

While a sous vide cooker gives you the most control, you can get similar results with careful attention to a regular pot of water. Just keep checking the temperature with a thermometer and adjust your heat as needed.

Why do my eggs sometimes crack in the water?

This usually happens when there’s a big temperature difference. Try taking your eggs out of the fridge about 10 minutes before cooking, or lower them into the water extra gently with your slotted spoon.

Can I add other seasonings besides salt?

Sure! Try black pepper, paprika, fresh herbs, or even a sprinkle of parmesan cheese. These eggs are like a blank canvas for whatever flavors you love.

I hope you love these sous vide eggs as much as my family does! They’ve become our go-to weekend breakfast. Let me know how yours turn out – I’d love to hear about your favorite way to serve them!