Sous Vide Eggs: How to Hard Boil, Soft Boil and Poach

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.

• Related: Top Sous Vide Recipes

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.

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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 5 votes

Print Recipe Pin Recipe

Cook Time 4 minutes mins

Total Time 4 minutes 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 Hard Boiled Eggs

This two-step process will yield a tender egg white with some spring and suppleness to it. Neither squishy nor rubbery. The yolk sets lively, but with a crumbly texture. Not chalky.

5 from 5 votes

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Ice Bath Time 10 minutes mins

Total Time 55 minutes mins

Course Breakfast, lunch, Side Dish

Servings 4 (your choice)

Calories 78 kcal

Equipment

• 1 Sous Vide Cooker
• 1 Sous Vide Container a pot will do just fine
• 1 Slotted spoon
• 1 Bowl for ice bath

Ingredients

  

• Any number of eggs

Instructions

 

• Fill container with water and set sous vide machine to 182°F (83.3°C).
  
• Once water is to temp, add the eggs to the water bath and set your timer for 10 minutes.
  
• After 10 minutes, adjust the sous vide machine to 158°F (70°C) and timer to 30 minutes. Add cold tap water until the water temperature lowers to 158°F (70°C). When 30 minutes is almost up, make an ice bath. 
• At 30 minutes, remove and chill the eggs in the ice bath for 10-15 minutes to prevent further cooking.
  
• Serve them warm or store them in the refrigerator in an airtight container for up to 5 days. 

Notes

Be sure to check the eggs for any cracks before cooking.

Use hot tap water when filling your container to cut down the preheat time. 

Store hard boiled eggs in refrigerator in their shell.

Reheat eggs at 132.8°F (56°C) for about 10-15 minutes.

Experimenting with different yolk consistencies can be fun and yield delicious results. 

Keyword Easy, Eggs, Keto, Sous Vide Eggs

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 5 votes

Print Recipe Pin Recipe

Cook Time 45 minutes mins

Total Time 45 minutes 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

Sous Vide Cooking Eggs

Of all the essential ingredients in our lives, one of the simplest yet most vital ingredients we use every day in one form or another is the egg.

A great chef must have the ability to make a soufflé, an omelet, or at least an egg dish. Without it, there would be no such thing as a perfect breakfast, brunch, lunch, or dinner. It’s impossible to make a bad decision about this simple product. It’s as close to perfect in its simplicity as anything on earth.

These are some of the best eggs I’ve ever eaten. I’m definitely a sous vide poached egg convert.

Poaching an egg is not just about cracking the egg into the egg cup; it’s also about the texture and feel of the cooked egg. These recipes gives you a better understanding of how to achieve that more “elevated” experience.

Why Sous Vide Eggs Anyway?

The biggest advantage of poaching eggs sous vide is that it’s much easier. Poaching eggs the traditional way is hard, so using sous vide makes it a much easier endeavor. 

Plus, once you learn how to do it this way, you’ll wonder how you ever lived without it! Secondly, you don’t have to stand over a hot stove for hours and be careful not to burn yourself. Sous vide lets you set the temperature and then forget it.

You can also use the sous vide to pasteurize your eggs for any number of baking, sauce, pasta and other needs.

Tips for Sous Vide Poached Eggs

Use fresh eggs only because they’ll have tighter whites and yolks that work best for the poached/soft-cooked result.

Don’t forget to check for cracks before using the eggs. Don’t put any foreign objects into the water of your water bath. Make sure the water bath is clean, and there are no cracks or holes where dirt or other contaminants might enter.

Everyone has different preferences for how they cook eggs, and there are many different ways to poach eggs. For each method, it’s important to use the right size, age and what the chicken had eaten that day before.

If you don’t get a perfect sous vide egg the first time, keep trying until you do. There’s no need to second guess or over think this. Just keep trying and you’ll eventually get it right.

Testing Sous Vide Eggs at Different Temperatures

See the video below for eggs cooked sous vide at various temperatures.

It’s possible to make these poached and sous vide scrambled eggs at the same time. They use the same water bath temperature and time, so you can make them at the same time.

Can You Overcook Sous Vide Eggs?

Yes, you can overcook sous vide eggs. Even though sous vide keeps the water temperature consistent, eggs and fish are two of the foods that will continue cooking even at the same temperature. 

It’s important to stick to the suggested cook time and not leave them in longer. That way, they’ll be done when you are ready to serve them and won’t be sitting in the water bath any longer than necessary.

How Long do Sous Vide Eggs Last in the Fridge?

Sous vide eggs can last in the fridge for up to 5 days. But since eggs are easy to cook, I prefer to make them fresh each time, instead of reheating already cooked eggs. 

Egg Peeling Hack

See my go to egg peeling hack in the video below!

Tools and Equipment for Sous Vide Eggs

To sous vide eggs, you need the basic sous vide equipment: 

• Sous vide cooker
• Sous vide container
• Vacuum sealer
• Vacuum seal bags

More Recipes

Hungry for more? Do check out these other sous vide recipes:

• Sous Vide Bacon: Par-Cooked for 1 Minute Bacon
• Starbucks Sous Vide Egg Bites Bacon Gruyere Recipe
• Sous Vide Ramen Egg – Ajitama | Japanese Soy Sauce Eggs
• Sous Vide Ramen Egg – Perfect Onsen Egg
• Sous Vide Pork Tenderloin Recipe