Don’t be banging sous vide you wiper of other people’s bottoms.
@linda.louise.lyle2026-01-04
🔥🔥🔥Can’t wait to get back to Vegas in February. This will be my brunch every day
@desi_wesi2024-03-23
She looks kind of like Kristen Stuart
@longlivejp122024-03-21
Not that good tbh 😂 just eggs and mashed potatoes
@po.ta.to_home_stitchery_2024-03-18
No. Those eggs are not cooked past gag induction.
@speedygunzalez2024-03-13
If you’re not bougie use a trivet(sp?)… what the fuck is a trivet??
@breebree.art2024-03-12
I ate this when I visited LA and OMFG I wish there was an eggslut in NYC. Thank you for the recipe!
@heidibaabe2024-03-04
@chefdillbuxxx
@eatlikeabadass2024-03-01
OUuu 😍 I need to check this place out
@deflaitedmoon2024-03-01
It's $11 for a small jar of their potato puree and egg with 3 small cut peices of baguettes.
@my_departures2024-03-01
What size mason jars are you using?
@courtneymanzi_2024-02-29
Wait DONT close your jars tight!! The pressure can build up and they can explode. Put the lids on gently so air has room to escape as they cook
@blackrouxculinarycollective2024-02-29
Boujee af.... its me... and I have that olive oil 😅🤣😅
@brookeelainepolcyn2024-02-29
Fuck me that looks so fucking good
@b_r_fit_372024-02-27
A sous vide is amazing and more people should have them. Best steak, salmon, egg bites, pork chops… soooooo delicate and amazing. 100-200 for a great one and because it sets the water to a set temperature, you can actually leave it running and you’ll never overcook whatever is in it.
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Comments (15)
Don’t be banging sous vide you wiper of other people’s bottoms.
🔥🔥🔥Can’t wait to get back to Vegas in February. This will be my brunch every day
She looks kind of like Kristen Stuart
Not that good tbh 😂 just eggs and mashed potatoes
No. Those eggs are not cooked past gag induction.
If you’re not bougie use a trivet(sp?)… what the fuck is a trivet??
I ate this when I visited LA and OMFG I wish there was an eggslut in NYC. Thank you for the recipe!
@chefdillbuxxx
OUuu 😍 I need to check this place out
It's $11 for a small jar of their potato puree and egg with 3 small cut peices of baguettes.
What size mason jars are you using?
Wait DONT close your jars tight!! The pressure can build up and they can explode. Put the lids on gently so air has room to escape as they cook
Boujee af.... its me... and I have that olive oil 😅🤣😅
Fuck me that looks so fucking good
A sous vide is amazing and more people should have them. Best steak, salmon, egg bites, pork chops… soooooo delicate and amazing. 100-200 for a great one and because it sets the water to a set temperature, you can actually leave it running and you’ll never overcook whatever is in it.