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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. (sous vide egg on top of potato purèe in a glass jar)   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 (https://amzn.to/350djq2) Anova or (https://amzn.to/2KYiNsR) Joule ). Although we recommend this specific time and temperature for this recipe, feel free to check out our cooking guide for other options (https://sousvideways.com/time-temperature-guide/) 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 (https://amzn.to/350djq2) Anova Precision Cooker and the (https://amzn.to/2BUydKi) 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 (https://amzn.to/2RmUryv) 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 (https://amzn.to/2rOiyLj) 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. (https://amzn.to/2Pg2lEB) Ball mason jars are reliable, so you can rest easy knowing the lid will remain sealed while submerged. Next Level Sous Vide –Looking to take your sous vide skills to the next level? The (https://sousvideways.com/next-level-sous-vide/) Next Level Sous Vide  eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills. Check out our full list of recommended gear (https://sousvideways.com/gear/) here .  (sous vide egg on top of potato purèe in a glass jar)                       5 from 8 votes  (https://sousvideways.com/wprm_print/slut-by-eggslut-copycat-sous-vide-egg-and-potato-puree)     Print   "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  ¾ cup cream  2 cloves garlic  2 tablespoon 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 ⅓ 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.     « (https://sousvideways.com/sous-vide-lamb-burgers-tzatziki/) Sous Vide Lamb Burgers with Homemade Tzatziki Sauce  (https://sousvideways.com/sous-vide-corned-beef/) Sous Vide Corned Beef »    ()  About Jason Veselak  Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!   This post may contain affiliate links for products I use regularly and highly recommend.      Reader Interactions Comments Robert says  July 05, 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 says  October 02, 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 says  November 30, 2018 at 9:28 am                         Thanks for the great recicpe! The family and I have been loving this.  Reply    Sara R says  December 09, 2018 at 8:08 pm                         In love with this. Easy to make and delicious. Thanks!  Reply    Elyse says  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 Veselak says  January 15, 2019 at 6:32 pm   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) https://www.kcet.org/food-living/how-to-make-eggsluts-signature-dish-the-slut   Reply      Jason says  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 says  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 ;).  Reply   Jeremy says  July 04, 2019 at 4:44 am                         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?  Reply   Jason Veselak says  July 08, 2019 at 7:51 pm   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!  Reply          Cat says  August 05, 2019 at 1:42 pm   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?  Reply   Jason Veselak says  August 07, 2019 at 4:50 pm   Hi Cat, yes you can! I'd recommend not storing them for over two days however.  Reply      Chris says  August 10, 2019 at 10:46 am   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)?  Reply   Jason Veselak says  August 12, 2019 at 5:11 pm   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!  Reply      Alex says  September 01, 2019 at 6:33 pm   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.  Reply   Jason Veselak says  September 03, 2019 at 9:01 am   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.  Reply      Karen says  September 02, 2019 at 11:58 am   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!  Reply   Jason Veselak says  September 03, 2019 at 9:03 am   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!  Reply      Thomas says  December 31, 2019 at 10:07 am   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.  Reply   Jason Veselak says  January 02, 2020 at 9:26 pm   Hi Thomas, you could zap them in the microwave really fast or you could reheat them in the sous vide at about 90F.  Reply      Lori J says  February 07, 2020 at 11:06 am                         Great recipe. Easy and sooo good. I used my Sous Vide oven which does not circulate but does a pretty good job at maintaining water temp. My eggs were not done in 30 min so I left them in for 45 min and they were perfect.  Reply    Freak Soda says  March 22, 2020 at 6:39 am   11 ounces of liquid to one potatoes seems left me with a very liquid mix. Is that ratio correct?  Reply   Jason Veselak says  March 24, 2020 at 4:04 pm   Hey there, the potato mixture at Eggslut is very liquidy so I based my recipe on that. If you aren't too keen on that liquidy of potatoes, you could scale back on the amount of butter and/or cream,.  Reply      Lori Maidlow says  January 25, 2021 at 6:24 am                         looking forward to trying this recipe. if I wanted to hold these for a period of time would I need a second lower sous vide? Or could I just keep them in at that temp amd they will not over cook?  Reply   Jason Veselak says  January 25, 2021 at 5:55 pm   Hi Lori, excited for you to try! The eggs will overcook if you leave them in for longer than the specified time at that temperature. To hold eggs, go for 134.5F as a bath temperature. This is high enough to be in the safe zone as far as pasteurization is concerned, but low enough that the egg won't cook. Enjoy!  Reply      Susan says  October 16, 2022 at 3:30 pm   Yummm.  Should we put the jars in before water gets to temp or after?  I'm worried about the jars breaking.  Reply   Jason Veselak says  October 17, 2022 at 6:53 am   Hi Susan, put them in once the water gets to temp! I haven't had any issues with the jars breaking in the past and I've done this tons of times :).  Reply      Paul says  June 02, 2023 at 12:28 pm   I’m here to tell you that you definitely do not need a sous vide machine nor a piping bag to make this dish perfectly. Just basics in any kitchen. Delicious though.  Reply   Jason Veselak says  June 06, 2023 at 11:15 am   Definitely true. I believe Eggslut does use (or used to atleast) a sous vide machine for this though, so it's fun to recreate.  Reply        Leave a Reply (/sousvide-slut-eggslut-copycat/#respond) Cancel reply   Your email address will not be published. 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