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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.
5 from 5 votes
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