BreakfastRecipesSous Vide

Sous Vide Poached Eggs

How to sous vide the most perfected poached eggs. Sous vide is the easiest technique for creating a heavenly custardy texture that is almost impossible to achieve with other methods.
the perfect sous vide poached egg

Oh, little egg. One of the most simple but essential ingredients known that we use just about every single day in one form or another. Without it, there would be no soufflés, omelets, or even the egg in its most simple form; poached. A perfectly poached egg goes far beyond its simplicity. 

You just might be shell shocked (pun intended) by how amazing these sous vide poached are.

sous vide poached eggs in water bath

The texture is heavenly. Nearly impossible to achieve by other methods of cooking eggs. A texture that is rich yet light as air. Almost impossible to describe, so you just have to give it at try.

sous vide poached eggs with toast close up

Why sous vide eggs anyway?

What’s the point of going non-traditional and pulling out the science? The answer is the amazing texture. The other huge benefit of poaching eggs with the sous vide method is that poaching eggs the traditional method is hard, especially at scale. It’s often super messy, there can be a lot of lost eggs, and it requires paying close attention to every little egg. 

None of that is the case when you sous vide eggs. Drop (gently) them right in the water still in their shell and wait for 13 minutes 30 seconds to perfection. Crack when ready and enjoy. 

eggs in sous vide water bath

How to make poached eggs sous vide

Grab your sous vide machine, water bath and however many eggs you want to cook. Set the temperature to 75° C / 167° F (for soft cooked). Eggs are just about the only ingredient I know that goes into the sous vide water bath without being vacuum sealed. 

It’s tough to name these eggs. They are not technically boiled (because they are cooked well below boiling temperature), they are sort of poached (but in their shell). Whatever you want to call them is just fine. I call them perfect. 

sous vide poached eggs in bowl horizontal overhead

63 degree egg vs 75 degree egg 

There are two popular methods for poaching eggs sous vide. There is a 63° C version that cooks for a long period of time (45 minutes) and a 75° C version which cooks for less than 14 minutes. Just for the simple time difference, the 75° C version is a winner for that reason only. But it goes beyond just the time. The higher temperature will also firm up the whites a little more to make more of a traditional poached egg texture.

sous vide poached eggs in bowl overhead

Tips for sous vide poached eggs

  • Only use super fresh eggs right out of the refrigerator, which will have tighter whites and work better for the poached/soft-cooked result. 
  • A word of caution: Do a pre-check for cracks. You definitely don’t want an egg floating around in your water bath and getting sucked into the immersion circulator, so just use eggs with no cracks. 
  • All eggs are different and egg size, age and even what the chicken ate plays a huge role in how they come out when poached. If you don’t get a perfect sous vide egg the first time, try again with different eggs.
  • Do a test egg or two ahead of time. It only takes 13 1/2 minutes, so it’s worth a test to make sure you are happy with the texture. If it’s too soft, add a minute or two; if it’s too cooked, take a little time off. 
  • Experiment and adjust the cooking time to your taste. Keep track of the times by writing notes so you know for next time your exact preference. 
  • You can make these poached and sous vide scrambled eggs at the same time since they use the same water bath temperature and time. 

How to crack open a sous vide egg

The crack method – tap the larger end of the egg on the counter and peel an opening. Hold the egg over a small bowl and use a small spoon to scoop it out. 
The tap method – Use a butter knife and give the large end a quick tap to slice off part of the shell.
The topper gadget method – The cleanest method for opening up a cooked egg is with the Rosle Egg Topper (affiliate). It’s the best way when you will be eating the egg right in its shell.

What temperature do you sous vide poached eggs?

The perfect soft poached sous vide egg temperature is 75° C / 167° F. 

How long to sous vide poached eggs?

13 minutes 30 seconds is the baseline time, but it depends on your specific eggs and preference. Test one egg out and do a little more or less time to make it just right for you.

Can you overcook sous vide eggs?

Yep, you sure can. Eggs and fish are a few examples of foods that can actually overcook in the sous vide water bath. It’s important to stick to the suggested cook time and not leave them in longer.

How long do sous vide eggs last in the fridge?

Sous vide eggs can last up to 5 days in the refrigerator before re-heating to a safe temperature. However, since these poached eggs take less than 14 minutes to cook the first time, I find it best to make them fresh every time. 

What to serve with sous vide poached eggs

This list could go on forever. To start, you might want to enjoy your perfect poached eggs with some sliced toast. After that, add them to avocado toast, with eggs benedict, on a salad or just about anything else you could imagine. 

Tools and Equipment for Sous Vide Eggs

You can check out the equipment used (below) or check out the post all about Essential Sous Vide AccessoriesContains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you.

the perfect sous vide poached egg

Sous Vide Eggs

4.43 from 7 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Cook Time: 13 minutes
Total Time: 13 minutes
Servings: 1


  • large very fresh cold eggs as many as you want to cook
  • kosher salt & freshly ground pepper for serving


  • Pre-heat the sous vide water bath to 75° C / 167° F.
  • Use a slotted spoon or spider to gently set the eggs at the bottom of the container.
  • Cook for 13 minutes 30 seconds then remove and run under cold tap water for about 30 seconds OR into an ice bath for a few seconds until cool enough to be able to handle. Crack and transfer into small bowls or right on top of toast. Season with kosher salt & pepper.

Join the discussion 27 Comments

  • Pat says:

    Justin, I live in Colorado at 6200 feet, what would you recommend for Cook time compared to your instructions?

    • justin says:

      Hi Pat! I don’t personally have experience cooking sous vide at elevation, but the elevation should have no effect on the cook time. Elevation changes the boiling point of water, but you aren’t boiling the water for these. 167° F is 167° F no matter where you are. 🙂

  • Kym says:

    I followed the instructions but my egg came out soft boiled in the middle so I’ll just lower the cook time. But I had a time getting the shell off after the quick ice bath. Any tips?

    • justin says:

      Hi Kym! What I use most for getting the egg out of the shell is a Rösle Egg Topper (affiliate). It takes the top off, then I use a small spoon to scoop it into a bowl. Another way is to use a very shark knife and slice off the top which will do something similar. Or I like to carefully crack it over a bowl, then use a spoon to scoop it out. Hope this helps. 🙂

  • Dan says:

    Not sure how, but I ended up with solid yolks and undercooked whites, whereas I was hoping for running yolks and a white consistency more cohesive than double cream.
    Fresh large eggs, 13 minutes at 75’C. Eggs were at room temperature prior to cooking.

    • justin says:

      Sorry to hear they didn’t come out perfect for you on the first try. I would recommend to not temper the eggs. Try to cook them in the water bath right out of the fridge. Let me know if you have a chance to test again.

      • Philip Chapman says:

        Hi. I found the same issue, although some turned out better than others. Try this variation: drop the eggs into a pot of hard-boiling water. Shock them for about 10-15 seconds. Then drop them in the sous vide. I find that shocking the eggs in boiling water
        separates the whites from the shells and makes for a more consistent texture in the whites.

        • justin says:

          Hey Philip! That’s a great tip. I’d definitely give that a try to see how it works. It is another step, so it’s gotta be worth it. 🙂

  • Jeffrey says:

    Came out stupid runny (more like egg soup), which is fine. It’s what I expect from onsen tamago, but didn’t match the pictures at all. I might try it again with 16 minutes cook time. This was with extra large eggs and an InstaPot Sous Vide function.

    • justin says:

      Hi Jeffrey. Sorry yours didn’t turn out the first time. I’d bet it’s because of the XL eggs. Try testing out more time or with large eggs.

      • Jeffrey says:

        As an update I’m still using 167 C for the cook temperature, but I do L Eggs for 19 minutes and XL Eggs for 20 minutes. Not as runny, and you need to scrap out the inside of the egg with a butter knife, but it still spreads on toast excellently.

  • Brad Wolfe says:

    Perfect. I cracked the shell and out came a beautifully cooked egg. I have a large cooking vessel, so I did not have to worry about the temperature falling. The question is, if they stay longer in the water will they get cooked more. I know the obvious answer is yes, but with the sous vide, it keeps food at that temperature so it won’t overcook, so will that work with eggs? No matter what making a large batch of Eggs Benedict on the weekend, and just saved time of poaching each egg by itself. Thanks

    • justin says:

      Hey Brad! A large batch of eggs benedict sounds pretty amazing. 😛
      I hope it turned out wonderful. So eggs (and most fish) are more delicate and there is less variability so they can overcook if left in too long at the cooking temp. You could hold pre-cook and put them in an ice bath, then re-heat and hold them at a lower temperature so they don’t cook. I haven’t done a while lot of experimenting with this though (but I should). Cheers!

  • Lisa Chaffee says:

    Thanks for this! Delicious!

  • Steve mc says:

    Hi Justin
    Is it possible to cook these eggs ahead of time ? How would i reheat later ,and for how long?

    • justin says:

      Hi Steve,
      It is possible to cook these ahead of time, but since this recipe/method only cooks for less than 14 minutes, it’s really best to just make them fresh each time as it will take almost that long to safely re-heat them.

  • Lilly says:

    Are you cooking them exactly for 13.5 mins after you put them in the water using a separate timer? Because once you put eggs in the water, the temp drops slightly and the timer doesn’t start counting down until the water is back up to temp….meaning the eggs can end up being in there a couple extra mins. hope that made sense.

    • justin says:

      Hi Lilly,
      Yep, that makes sense. I use a separate timer and not the one associated with the immersion circulator (sous vide machine). I start my timer as soon as they go into the water because that’s when they start cooking. If you are using a small container with not much water or are cooking a lot of eggs at once, the temperature of the water will drop more drastically.
      If the temp drops a lot, then try using more water.

      • Harold Henderson says:

        Run hot tap water over the eggs prior to cooking to get the chill off of them and reduce the time with the eggs in the Sous vide coming back up to temp. Do this while you’re setting up the Sous vide and they’ll be ready by the time you’re set up.

    • low and slow says:

      That is true but keep in mind it takes about 30 minutes to heat the water to 167* depending on the temp. of the water out of your faucet.

  • Ender says:

    Turned out perfect with large eggs straight out of fridge

  • Blanca Perez says:

    Works OK, but not great. Using an Anova at167F and 14 minutes the yolks are over cooked and not very runny.

    • justin says:

      Sorry to hear they didn’t come out perfect for you, Blanca. What size eggs were you using and were they right out of the refrigerator? The recipe calls for a little less time than you said and be sure to run them under cold water after the sous vide.

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