Sous Vide Poached Eggs Recipe (2025)

FAQs

Sous Vide Poached Eggs Recipe? ›

For even poaching, ensure the eggs are submerged in a few inches of water. A cook time of just 2½ minutes yields poached eggs with set whites and runny yolks. If you prefer firmer yolks, poach the eggs for 4–5 minutes, or until the yolk no longer jiggles when pressed.

For even poaching, ensure the eggs are submerged in a few inches of water. A cook time of just 2½ minutes yields poached eggs with set whites and runny yolks. If you prefer firmer yolks, poach the eggs for 4–5 minutes, or until the yolk no longer jiggles when pressed.

Sous-Vide Egg Cooked to 145°F (62.8°C)

Here the whites are firm enough to let you cut through them and pick them up with a spoon, while the yolk remains raw. This is my favorite temperature for poached and soft-boiled eggs (details and recipes to follow).

Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. It should register 180 to 190°F (82 to 88°C) on an instant-read thermometer. Carefully break 1 egg into a small bowl, then tip into a fine-mesh strainer.

In particular when you fry an egg because the white becomes rubbery and the inside stays very runny. Poached eggs are slightly better for cooking the egg uniformly, but the white is still much more cooked than the yolk. With a sous vide egg, on the other hand, you get a much more consistent texture and gooey yolk.

These sous vide eggs have a perfectly set white with a runny yolk. Poached eggs are normally cooked directly in simmering water, but that can be tricky and lead to rubbery, messy eggs. I have tried different variations of times and temps, and this is the best method I have found.

Heat water to 167°F. When the water is ready, use a slotted spoon to lower eggs into the pot. Cover the pot as much as possible with plastic wrap or a baking sheet. Cook for 15 minutes for a jammy yolk consistency.

What is the Best Sous Vide Eggs Temperatures and Times? A whole book could be written on the nuances of sous vide eggs but in general they range from 140°F (60.0°C) for barely poached, up to 165°F (73.9°C) for basically hard-boiled. They are usually cooked for 40 to 60 minutes.

Poaching is a low-temperature, moist-heat cooking method from 140-190°F/60-88°C suitable for delicate, lean proteins, like fish, shellfish, poultry breasts, and beef or pork tenderloin. There are three basic methods for poaching; shallow, submerge, or deep-poaching.

Wait a sec: Give the water a moment to stop boiling

Bring your water to a boil, and when bubbles start to form, remove the pot from the stove, and reduce the heat. When the water is gently simmering, lower the egg into the hot water. Placing eggs in boiling water may cause them to break apart.

How long do sous vide poached eggs last? ›

If serving at a later time, plunge the cooked egg into an ice bath. Refrigerate for up to 48 hours.

At its most fundamental level, sous vide cooking is the process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water. In French, the term translates to "under vacuum," which makes sense.

It's the safest, most consistently perfect version of a pasteurized poached egg. Sous vide allows precise control over how firm the white and yolk will become—and which type you want depends on the dish. Soft eggs with creamy yolks are delicious on top of herby pastas, with the yolk creating a savory sauce.

Tips for Poaching Eggs

Use Cold Eggs: this will keep your timings consistent. If using room temperature eggs, check the eggs earlier for doneness. Vinegar Substitutions: Use white vinegar or apple cider vinegar. Avoid dark vinegar like balsamic which will discolor the eggs.

Poach eggs cold, not at room temperature

Cold eggs are more viscous, meaning they're thicker and stickier, so they'll be better able to hold together when you begin cooking them. Room-temp or slightly warm eggs will be more prone to falling apart.

While it is optional, I highly recommend using vinegar when you poach eggs. The vinegar makes the water slightly acidic, which helps the egg hold its shape better.