Sous Vide Eggs – Hard Boiled, Soft Boiled, Poached

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Eggs are a beautiful ingredient, nutritious and tasty, and there are a lot of ways to cook them.

Here are 3 staple sous vide egg recipes to show how to perfectly cook soft-boiled, hard-boiled, and poached eggs using the sous vide cooker.

The sous vide method is by far one of the more versatile, because it has precise temperatures and times when cooking in order to get the desired result.

Let’s see how to sous vide eggs three different ways.

Sous Vide Eggs - Soft-Boiled, Hard-Boiled, Poached

Sous Vide Soft-Boiled Eggs

Soft-boiled eggs are simple to make and with sous vide, you can get a professional result without any struggle or mess.
Soft-boiled eggs have firm egg whites with a creamy yolk.
But how is that achieved?
By rising the temperature and cooking the egg for short periods of time.
A lower exposure time means that the temperature will cook the outside of the egg, the egg white, while having little effect on the yolk of the egg.
5 from 1 vote
Cook Time 4 mins
Total Time 4 mins
Course Breakfast, Side Dish
Cuisine American
Servings 2 people

Equipment

  • Sous Vide Cooker
  • Sous Vide Container

Ingredients
  

  • Eggs

Instructions
 

  • Set the sous vide cooker temperature to 94°C / 201°F to heat the water.
  • When the water is heated, submerge the eggs and cook for 4 minutes.
  • When the time is up, take the eggs out and chill in an ice bath for 1 minute.

Notes

That’s it! 
The egg white will be perfectly done, but the yolk will be creamy, a perfect complement for every breakfast.
Keyword Eggs

Sous Vide Eggs - Soft-Boiled, Hard-Boiled, Poached

Sous Vide Hard-Boiled Eggs

Hard-boiled eggs have a firm consistency throughout the egg white and the yolk.
The only difference from the soft-boiled egg is the cooking time and a slightly higher temperature.
5 from 1 vote
Cook Time 40 mins
Total Time 40 mins
Course Breakfast, Side Dish
Cuisine American
Servings 2 people

Equipment

  • Sous Vide Cooker
  • Sous Vide Container

Ingredients
  

  • Eggs

Instructions
 

  • Set the sous vide cooker temperature to 78°C / 172°F.
  • After the water is heated to the temperature, place the eggs in and cook the egg for 40 minutes.
  • After 40 minutes, take the eggs out and enjoy.
Keyword Eggs

Sous Vide Eggs - Soft-Boiled, Hard-Boiled, Poached

Sous Vide Poached Eggs

Poached eggs can be a bit tricky, but it’s not too difficult.
Let’s first take a look at the concept of protein coagulation:
The egg is rich in proteins, so the temperature here will be a decisive factor.
Starting from 62° C / 143.2°F the proteins in the egg will start to react and coagulate, this is how the egg white will start to thicken and become white.
5 from 1 vote
Cook Time 45 mins
Total Time 45 mins
Course Breakfast, Side Dish
Cuisine American
Servings 2 people

Equipment

  • Sous Vide Cooker
  • Sous Vide Container
  • Vacuum Sealer
  • Vacuum Seal Bags

Ingredients
  

  • Eggs

Instructions
 

  • Set the sous vide cooker to 70°C / 158°F.
  • Carefully break the egg shell into a vacuum seal bag, while not breaking the yolk.
  • When the water is heated, submerge the eggs and cook for 45 minutes.
  • After the time is up, carefully take the bags out and let cool.
  • When ready to eat, carefully take the ggs out and enjoy!
Keyword Eggs

Do check out these other recipes:

1 thought on “Sous Vide Eggs – Hard Boiled, Soft Boiled, Poached”

  1. 5 stars
    Perfect, thanks for going through different types of egg results all-in-one! Great that you have soft boiled, hard boiled, and poached here.

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