Directions

1. Prepare a sous vide water bath in a 6- to 8-quart stockpot. Heat the water to 167°F. When the water is ready, use a slotted spoon to lower 8 eggs into the pot. Cook for 13 minutes for a jammy yolk consistency.
2. Fill a large bowl with ice and water. Transfer the eggs to the ice bath using a slotted spoon; let stand for 2 minutes.
3. Peel the eggs and place 2 in each of 4 serving bowls; sprinkle evenly with ¼ teaspoon salt.