This Sous Vide Eggs recipe is pure carnivore heaven, packed with nutrients and flavor without any plant ingredients.
Introduction
What makes this Sous Vide Eggs truly special? Eggs are nature’s perfect food package, offering complete protein and essential nutrients, while the Sous Vide cooking method is a precision cooking method that ensures perfect doneness from edge to edge. The temperature control in this recipe is key to developing deep, complex flavors in the Eggs. Whether you’re new to the carnivore diet or a seasoned pro, this recipe demonstrates how satisfying animal-based eating can be.
Recipe Details
- Prep Time: 9 minutes
- Cook Time: 375 minutes
- Total Time: 384 minutes
- Servings: 3
- Difficulty: Advanced
Ingredients
- 22 oz Eggs
- 1 tbsp Lard
- 2 tsp Onion Powder
- 2 tsp Black Pepper
- 2 tsp Himalayan Salt
Instructions
- Take Eggs out of the refrigerator and let it come to room temperature (about 30 minutes).
- Season Eggs generously with Onion Powder, Black Pepper and Himalayan Salt.
- Preheat water bath to 130°F (54°C) for medium-rare.
- Seal Eggs in a vacuum-sealed bag with Lard.
- Cook for 1-2 hours (for steaks) or 6-8 hours (for tougher cuts).
- Finish with a quick sear in a hot cast-iron pan to develop a crust.
- Cook Salmon separately using the same method, or add it during the last 10 minutes of cooking time.
- Let the meat rest for 5-10 minutes before serving.
- Serve hot, optionally with additional Lard on top.
Nutrition Information
- Calories: 522
- Protein: 45g
- Fat: 38g
- Carbs: 0g
- Saturated Fat: 22g
- Cholesterol: 161mg
- Sodium: 348mg