For those of you who have had the “slut” at Eggslut, you already know the glory of this dish. For those of you who haven’t, let me give you the run down. The “slut” is a coddled egg on top of silky smooth potato purèe in a glass jar, served with slices of baguette. When you first dunk the slice of bread into the jar, the egg explodes its yolky goodness and combines with the potato purèe. This creates a yolky, potatoey mixture that is heaven-sent.
As you can probably tell, I really really like this dish. Which is why I desperately wanted to figure out a recipe that would rival the “slut” by Eggslut. After testing several potato purèe recipes and egg cooking times and temperature, I figured out a worthy copycat recipe. Now I am pleased to share this recipe with you, in hopes that it’ll bring you as much joy as it still brings me.
Time and Temperature
After loads of R&D, we’ve found that cooking the “slut” sous vide at 65C/149F for 30 minutes is the perfect combo. This time and temperature produces that perfectly runny yolk but firm whites that you dream of. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). Although we recommend this specific time and temperature for this recipe, feel free to check out our cooking guide for other options here.
Special Equipment
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.
Mason Jars – For this recipe, the only additional equipment you need (besides a sous vide, of course) are 4 oz. canning jars. We prefer using the king of mason jars, Ball, for the job. Ball mason jars are reliable, so you can rest easy knowing the lid will remain sealed while submerged.
Check out our full list of recommended gear here.
"Slut" by Eggslut Copycat - Sous Vide Egg and Potato Purée
Ingredients
- 6 large eggs
- 1 large russet potato
- toasted bread/baguette
- 5 ounces unsalted butter
- 3/4 cup cream
- 2 cloves garlic
- 2 Tbsp thinly sliced chives
- Salt and pepper to taste
- 6 4 ounce canning jar with lid
Instructions
Set sous vide machine to 65C/149F and bring a small pot of water to a boil.
Peel and slice the potato into medium-sized chunks. Peel the cloves of garlic.
Once the water is at a rolling boil, place garlic, potatoes and a pinch of salt into the boiling water. Cook until fork-tender, about 15 to 20 minutes. Strain the potatoes and garlic in a colander, and place into a mixing bowl. Mash the potatoes using a masher, ricer, or fork.
In a small bowl, melt butter in the microwave for 20 seconds. Fold in the melted butter and cream to potatoes, and season with salt and pepper to taste. Mix the potatoes until the mixture is well combined. Press mixture through a fine mesh sieve or beat with an electric hand mixer until the potatoes are silky smooth.
Place the potato purée in a piping bag and pipe the mixture into each mason jar, about 1/3 full. Crack one egg on top of the potato purée, and put the lid on each jar (finger-tip tight).
Gently place the sealed jars in the bath for 30 minutes.
Remove the jars from the water with tongs, open the lids, and garnish with a sprinkle of chives. Mix the eggs, potatoes and chives together, and enjoy this heavenly combination with toasted bread or a fresh baguette.
Recipe Notes
The lid should not be put on too tight or the air pressure will not be able to release, causing the jars to shatter in the water. Try only using your fingertips when attaching the lid.
Unbelievable recipe. I’ve gotten the slut from Eggslut several times and this recipe tastes just like the real thing.
Wow wow wow, this recipe is a must try. Best eggslut copycat recipe I’ve had. Thank you very much.
Thanks for the great recicpe! The family and I have been loving this.
In love with this. Easy to make and delicious. Thanks!
Jason, I don’t have a sous vide machine! How can I replicate this? Can I do it in an oven and was thinking low heat and every minute stir the eggs almost like a creamy scrambled? I know it’s not the same thing… help!
Hi Elyse! Take a look at the recipe below for non-sous vide cooking instructions. I would still recommend making your potatoes in this recipe (they are amazing), but you can follow the cooking instructions for the egg here:
https://www.kcet.org/food-living/how-to-make-eggsluts-signature-dish-the-slut
What about make ahead… I would love to prep a dozen for our ski weekends and go from fridge to circulator. (Is probably use my big poly science pro and a large bath for that qty) … thinking the potato might not get hot enough by the time the egg is cooked.. maybe make and fill the jars with potato, then next morning remove them from the fridge to warm up, crack eggs seal and go… I might have to eat a lot of these for testing.
Your thinking is spot on, I would do the same. Fill jars with potatoes in advance, warm it up, crack the eggs and then put in the sous vide bath to fully cook. Either way you should definitely eat a lot of them, for testing purposes of course ;).
I tried this out and it went great! My big question now….have you tried this with a larger jar size, maybe an 8 oz?
The idea to make ahead for a ski weekend was genius, but I’d def want some heartier portions if they were fuel on the slopes. Could you just fill the extra jar space with more of that potato goodness?
Hey Jeremy, I’ve never tried this recipe with a large jar size, but I’d imagine filling it with extra potato won’t hurt no one! If you give it a try please let me know how it turns out!
Hi Jason,
Could you make a few of these at a time and or in advance and store them somehow without the egg spoiling? refrigeration over night?
Hi Cat, yes you can! I’d recommend not storing them for over two days however.
I definitely want to try this recipe as a super easy appetizer. Would this recipe work with any type of mashed potatoes (as we always have left over mashed potatoes from family dinners)?
Yes it will! The mashed potato recipe I put up closely mirrors the taste and texture that egg slut has, but it will be delicious with any mashed potatoes. Enjoy!
Could I just do this with poached eggs? I don’t have small mason jars like this but love the idea of mixing gooey egg yolk with garlicy mashed potatoes.
Absolutely! It won’t be an exact copycat of Eggslut (they use a sous vide at their restaurants), but I don’t think you can go wrong anytime you mix eggs and mashed potatoes.
This looks so good. May i ask, do the jars submerge in the sous vide, or float at the top? Do they need to be weighted down?
Thank you!
Hi Karen, the jars will submerge due to the weight of the mixture inside! When it is done cooking just make sure to pull them out with tongs because the water will be extremely hot. Hope you enjoy!
Hello,
If I were to make a dozen of these in advance to eat as breakfast for a few days, how would suggest warming them up in the morning without overcooking the eggs?
Thanks.
Hi Thomas, you could zap them in the microwave really fast or you could reheat them in the sous vide at about 90F.