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.
By March 9, 2019 No Comments
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 which 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 Poached Eggs

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Course: Breakfast
Cuisine: American
Cook Time: 13 minutes
Total Time: 13 minutes
Servings: 1
Author: Justin McChesney-Wachs

Ingredients

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

Instructions

  • 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.

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