Sous-Vide Eggs

An overhead image of five sous-vide egg halves on a white plate. Black background.

I realize the average person probably does not have an immersion circulator lying around at home, but in the last year or so it’s become a much more accessible purchase and I absolutely love our little Joule Sous-Vide.

I have written about the Perfect Boiled Egg before, but since Nick bought the circulator last year, I’ve cooked most of my eggs sous-vide. I’m definitely a gooey/jammy yolk kinda woman and if that’s your style too, you’re gonna love these.

A lowered opacity image with a row of whole brown eggs at the bottom of the photo. Above the eggs black text reads "sous-vide "boiled" eggs"

For this “recipe” you’ll need:
Immersion circulator
Large heat-safe container or stock pot
Large heat-safe bowl
Slotted spoon

Ingredients:
12 large white eggs
~7 L water
Ice

An overhead shot of a dozen white eggs in a yellow carton. The carton sits on a black background.

Fill a large container or pot with cold water to cover the jet on your immersion circulator (for my container, that’s 7-8 liters which are conveniently marked on the front). Plug in your machine, set it up in your container/pot, and set the temperature to 185*F.

A head-on view of a large plastic container filled with 7 liters of water as noted by the measurement markers on the side of the container. There is a bright yellow-green silicone lid on top of the container. Towards the back of the image, you can see the white immersion circulator peaking out of the lid as well as at the bottom of the container.

Once the water has come up to temperature, gently add the eggs to the water – the water is obviously pretty hot at this point so I like to use a slotted spoon for this step.

Set a timer for 11 minutes.

While the eggs are cooking, add 1-2 handfuls of ice to a large bowl. In the last two minutes of cooking, fill the bowl with water.

When your 11 minute timer goes off, remove your eggs from their cooking vessel with a slotted spoon and immediately submerge in ice water.

Let eggs cool in the water for 1-2 minutes, then peel immediately. Set peeled eggs on a paper towel to dry.

Eat any broken eggs, store the rest in a sealed container in your refrigerator for up to five days.

An overhead close up of the sous-vide eggs cut in half. In the foreground, I am holding half an egg between my fingers, the yolk looks perfectly jammy and amazing. In the background are three more egg halves on a white plate with a black background.

Eat as is, arrange them in a platter with my Chicken Liver Mousse or Spicy Tomato Magic, or use them to make my Deviled Egg Salad!

Five jammy sous-vide egg halves on a white plate with a black background. Small salt flakes are visible on the eggs.

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