SV Eggs Soft-Boiled

1.Fill a large pot or sous vide container with enough water to fully submerge the eggs. Attach your sous vide immersion circulator and preheat the water bath to 145°F (63°C).

2.Once the water has reached the target temperature, gently lower the cold eggs into the water bath using a slotted spoon or spider, being careful not to crack them.

3.Sous vide the eggs for exactly 45 minutes. During this time, the egg whites will set to a delicate, custard-like texture while the yolks remain luxuriously runny.

4.While the eggs cook, prepare an ice bath by filling a large bowl with ice and cold water.

5.When the timer goes off, immediately transfer the eggs to the ice bath and let them chill for 2-3 minutes. This stops the cooking process and makes them easier to handle.

6.Gently tap each egg on a hard surface and carefully peel, starting from the wider end where the air pocket is. Peel under running water if needed to help remove the shell cleanly.

7.Serve the eggs warm, sprinkled with flaky sea salt and freshly ground black pepper to taste. Enjoy on their own, over salads, or atop avocado toast for a low-carb meal.