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

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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 5 votes
Cook Time 4 minutes
Total Time 4 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 2 people


  • Sous Vide Cooker
  • Sous Vide Container


  • Eggs


  • 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.


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

Four brown eggs in a bowl.

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
Prep Time 5 minutes
Cook Time 40 minutes
Ice Bath Time 10 minutes
Total Time 55 minutes
Course Breakfast, lunch, Side Dish
Servings 4 (your choice)
Calories 78 kcal


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


  • Any number of eggs


  • Fill container with water and set sous vide machine to 182°F (83.3°C).
    Lipavi container and Anova cooker set to 185.
  • Once water is to temp, add the eggs to the water bath and set your timer for 10 minutes.
    Four eggs submerged in a sous vide container full of water with a sous vide attached to the container.
  • 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.
    4 eggs submerged in an ice bath
  • Serve them warm or store them in the refrigerator in an airtight container for up to 5 days. 


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 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 5 votes
Cook Time 45 minutes
Total Time 45 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 2 people


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


  • Eggs


  • 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.

Sous Vide EGG EXPERIMENT - Opening Several Eggs at Different Temps

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!

Egg Peeling Hack - A Life-Changing Tip

Tools and Equipment for Sous Vide Eggs

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

More Recipes

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


  • Mark

    Hi there! I've been a sous vide fanatic for a couple of years now. Friends have asked me lots of questions about sous vide, so I started this blog last year to help record my findings to share with them and all of you. Hope you enjoy it!

    View all posts

5 thoughts on “Sous Vide Eggs: How to Hard Boil, Soft Boil and Poach”

  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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