- 8 large eggs
- ¼ teaspoon kosher salt
- 1Prepare a sous vide water bath in a 6- to 8-quart stockpot. Heat water to 167°F. When the water is ready, use a slotted spoon to lower eggs into the pot. Cover the pot as much as possible with plastic wrap or a baking sheet. Cook for 15 minutes for a jammy yolk consistency.
- 2Peel the eggs and place 2 in each of 4 serving bowls; sprinkle evenly with salt.
- To make ahead: Hold eggs in the pot at 140°F for up to 2 hours. Or cool them in an ice-water bath for 10 minutes and refrigerate in an airtight container for up to 1 week. Reheat at 140°F for 15 minutes before serving.
- Equipment: Sous vide cooker