“Slut” by Eggslut Copycat – Sous Vide Egg and Potato Purée

sous vide egg on top of potato purèe in a glass jar

“Slut” by Eggslut Copycat

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

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.

sous vide egg on top of potato purèe in a glass jar
5 from 4 votes
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"Slut" by Eggslut Copycat - Sous Vide Egg and Potato Purée

Course Main Course
Cuisine American
Prep Time 10 minutes
Hands-On Cook Time 20 minutes
Sous Vide Time 30 minutes
Total Time 1 hour
Servings 3 people

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

  1. Set sous vide machine to 65C/149F and bring a small pot of water to a boil.

  2. Peel and slice the potato into medium-sized chunks. Peel the cloves of garlic.

  3. 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.

  4. 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. 

  5. 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).

  6. Gently place the sealed jars in the bath for 30 minutes.

  7. 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.

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8 Comments

  • Reply
    Robert
    July 5, 2018 at 11:19 pm

    Unbelievable recipe. I’ve gotten the slut from Eggslut several times and this recipe tastes just like the real thing.

  • Reply
    Lauren
    October 2, 2018 at 8:52 am

    Wow wow wow, this recipe is a must try. Best eggslut copycat recipe I’ve had. Thank you very much.

  • Reply
    Clay
    November 30, 2018 at 9:28 am

    Thanks for the great recicpe! The family and I have been loving this.

  • Reply
    Sara R
    December 9, 2018 at 8:08 pm

    In love with this. Easy to make and delicious. Thanks!

  • Reply
    Elyse
    January 15, 2019 at 1:09 pm

    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!

  • Reply
    Jason
    January 18, 2019 at 4:57 am

    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.

    • Reply
      Jason Veselak
      January 18, 2019 at 9:11 am

      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 ;).

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