A sous vide cooker gives these slow-cooked eggs a jammy, creamy center that resembles the perfect poached egg.

Heat the water to 167F.

When the water is ready, use a slotted spoon to lower 8 eggs into the pot.

an image of the Sous Vide Egg with toast

Photo:Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila

Cook for 13 minutes for a jammy yolk consistency.

Fill a large bowl with ice and water.

Transfer the eggs to the ice bath using a slotted spoon; let stand for 2 minutes.

an image of the ingredients to make the Sous Vide Eggs

Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila

Peel the eggs and place 2 in each of 4 serving bowls; sprinkle evenly with 14 teaspoon salt.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

an image of the eggs being placed in a pot with the sous vide

Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila

an image of the eggs in an ice bath

Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila

an image of the eggs being peeled

Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila