Silky Sous Vide Soft-Centered Eggs

1.Fill your sous vide container with enough water to fully submerge the eggs. Preheat the sous vide water bath to 167°F (75°C).

2.Once the water reaches temperature, gently lower the cold eggs into the water using a slotted spoon to avoid cracking. Set a timer for 45 minutes.

3.While the eggs cook, prepare a large bowl with ice and water to create an ice bath.

4.After 45 minutes, use the slotted spoon to transfer the eggs directly into the ice bath. Let them cool for 2-3 minutes to stop the cooking process and make peeling easier.

5.Gently tap each egg on a hard surface and carefully peel under running water to avoid damaging the soft, custard-like centers.

6.Serve immediately, seasoned with flaky sea salt and freshly ground black pepper to taste. For extra elegance, slice the eggs in half and plate with a sprinkle of microgreens or chives if desired.