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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.
Cook Time 45 mins
Total Time 45 mins
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