These sous vide eggs are just perfect: the whites are set, the yolk is beautifully rich and runny, and they’re so quick to make! Soft like poached with even more tender egg whites, this method takes eggs to the next level. Made easy with a precision cooker like an Anova.
This recipe started so simply: Toss a few eggs into my sous vide water bath, turn on my circulator, and go. Boom, perfection! Right?
Eh, OK, not quite.
It took me so, so many attempts at the perfect sous vide eggs to really nail it. Either the whites were way too gooey and not yet set or the yolk turned into a little ball within still loosey goosey whites. Uh, not the point, Sous Vide Eggs.
Then finally, we nailed it: the right temperature and the right time produced the most perfect sous vide eggs ever. Set whites, runny, warm yolks that you can easily crack into a cup. No peeling required! I’m in love.
Why These Sous Vide Eggs Are Perfect
- The egg whites are totally set, but the yolks are perfectly creamy, rich, and runny.
- It only takes 15 minutes to cook these eggs with the help of a sous vide precision cooker.
- They’re easier and richer than poached or soft boiled eggs.
- You can crack them right into a bowl or onto a piece of toast – no peeling required.
How to Make the Perfect Sous Vide Eggs
Making the perfect sous vide eggs is a lot more complicated than you would think. There are three primary variables at play here:
- Temperature
- Cooking duration
- Finishing of the egg
What temperature do you sous vide eggs?
Many methods for sous vide eggs call for a 63º C/145º F water bath. I tested this temperature at a longer duration (about 45 minutes) but found the whites completely gooey and not set. I love a lightly set yolk as much as the next person, but loose whites on my toast are just not my thing.
I wanted the whites basically entirely set, so I cranked the temperature up to 165º F (73.89º C). Cooking the egg at this temperature for a long time (45 minutes) produced a very, very set yolk and less set white.
Then I gave it another go at a shorter cooking time, 15 minutes.
Finally, this higher cooking temperature (165º F) at a shorter cooking time of 15 minutes produced totally set whites (without being too firm) and gorgeously runny, rich yolks. So creamy and dreamy! Just perfect.
Precision in Cooking Time
Precision is key here, as evidenced by my weird “yolk ball in a little pocket of egg whites” experiment cooking the egg at 165º F for 45 minutes.
Plunk your eggs (CAREFULLY!) in the water bath and set your time right away for 15 minutes. After 15 minutes, immediately remove the eggs and transfer to an ice bath.
Finishing
I finished slow cooking my sous vide eggs by immediately dunking them into an ice bath and letting them stay there for a few minutes. This stops the cooking process right away and makes them a little easier to crack into or onto a bowl, piece of toast, etc. It’s not absolutely necessary, but I do recommend it.
Sous Vide Eggs Instructions
Set your precision cooker to 165º F (74º C). Leave your eggs in the fridge. Let the water come to temperature then take your eggs out of the fridge. Carefully lower the eggs into the water bath; a handheld strainer or slotted spoon is great for that.
Cook for 15 minutes. Not 10, not 20. 15! Set a timer.
After 15 minutes, immediately remove the eggs from the water bath and transfer to an ice bath for a few minutes. About 3 if you want warm eggs; longer if you’d like chilled.
Tap the middle of the egg on the side of a bowl or surface then crack the egg into a bowl or onto a plate or piece of toast. Sprinkle with lots of salt and pepper and devour!
The Best Sous Vide Cooker
I personally use the Anova Sous Vide Precision Cooker and love it. It’s affordable, compact, and heats and cools the water surprisingly quickly (Of course, it’s not really cooling the water, but it lets the water temperature fall a lot more quickly than I suspected it would.).
I’ve used just about every sous vide gadget out there over the years, from a temperature stabilizer I plugged my manual slow cooker into (Really!) to a beer cooler with precisely heated water. Ya girl has loved her sous vide cooking since before it was affordable, right?
I highly recommend the Anova as a fantastic entry into the glorious (and shockingly moist and tender) world of sous vide cooking!
How long do sous vide eggs last in the fridge?
After cooking then chilling your eggs, they can last in the fridge up to five days. This makes them awesome for elevated breakfast meal prep or simply to have on hand when you need to put an egg on it.
Other Recipes You’ll Love:
- Easy Sous Vide Chicken Breast
- Perfect Easy Peel Hard and Soft Boiled Eggs
- Best Filet Mignon Ever with Garlic Herb Compound Butter
- Healthy Sous Vide Egg Bites with Bacon (Made in Oven, Whole30)
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
Perfect Sous Vide Eggs
Ingredients
- eggs
- sous vide precision cooker
- container for water bath
Instructions
- Affix your sous vide precision cooker to a warm water bath and set the temperature to 165º F (74º C). Let water bath preheat.
- Carefully lower eggs into water bath, being careful not to crack. Set a timer for 15 minutes. Prepare an ice bath: fill a container large enough to cold all eggs halfway with ice then cover ice halfway with water.
- After 15 minutes, immediately remove eggs from water bath and transfer to prepared ice bath. Cool 3-5 minutes then drain, crack eggs, and slide cooked sous vide egg into a bowl or onto a plate, piece of toast, etc. Season with salt and pepper.
Notes
Nutrition
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10 years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of two who lives in Memphis, TN.
Nazeem Slamdien says
Hi ma’am
Nazeem here from Cape Town, South Africa. My wife bought me this sous vide contraption for my last birthday….nudge-nudge-wink-wink….I’m the cook in the house.
So, needless to say, I’m trying all kinds of recipe’s, and I came across yours for eggs in the sv….I tried it exactly to your instructions ma’am….white was still very much runny. (74deg C for 15mins)…..then immediately into an ice-bath.
Any suggestions please. Increase the temp? Extend the period?
I’m new at this sous vide cooking, but would like to get better at it.
All the best
Savannah | 40 Aprons Team says
The eggs will be a bit runny, but you can always increase the timing a bit!
neil dorfman says
Whites too watery, yolk a bit too hard. Thanks for doing the research however
Savannah | 40 Aprons Team says
Thanks for your honest review!
sue li says
followed these directions exactly and timed cooking to the second. still, the yolks were warmish and whites were disgustingly slimy. had to recook the traditional way.
Savannah | 40 Aprons Team says
We are so sorry you had that type of experience. Thank you for sharing! We hope you’ll try again!
Ian says
Impossible to peel
Savannah | 40 Aprons Team says
Oh, no! So sorry you have had that issue. Did you try soaking the cooked eggs in an ice bath?
Louis G says
Also, if you allow the egg to warm to room temperature before putting them in the sous vide this will result in firmer whites
Amelia Camurati says
Thanks for the tip Louis!
Louis G says
Hey, interesting article! I find that going to 172 for 9.5 minutes and then putting under cold running water / ice water achieves a more consistent result with the egg white (i.e., firmer).
Can you please share the reasoning for keeping the eggs for five days in the fridge (presumably in their shells) once they have been sous-vided? Is this based on actual testing / science or a gut sense?
Thank you!
Amelia Camurati says
This is the average for how long eggs can safely last once cooked.
Phil Martin says
Seriously the best eggs I’ve ever eaten,
Cheryl Malik says
Wow! That’s quite a compliment! I’m glad you loved them!
Charlotte says
Hi! This really does look good. I wanted to ask you.You said they keep in the refrigerator up to five days. How do you rehrat them without changing the texture?
Savannah | 40 Aprons Team says
Great question! We just heat them in the microwave for a little bit, not too long. 🙂 Try 30 seconds.
Desiree says
Inside the shell or after peeled?
Savannah | 40 Aprons Team says
We’d probably rewarm them outside the shell!
Bill says
I tried this recipe. The first egg came out a runny, undercooked mess. I had to boil the remaining eggs for two additional minutes to get to soft-boiled.
Cheryl Malik says
I’m sorry it didn’t work for you! Perhaps your eggs were a bit larger!
Bryan says
Hi! How would you reheat the eggs after theyve cooled in the fridge?
Savannah | 40 Aprons Team says
We would heat them in the microwave!
Jean McGowan says
How do you reheat these if they have been in the refrig for 4 days, or when I cook them at noon for a dinner I am thinking tonight?
Savannah | 40 Aprons Team says
We would reheat them by placing them back in the sous vide at 165° for 15 minutes until heated through!
Ryan Fitzpatrick says
I love how you presented this as a natural discovery you made. This exact method has been around for years now. A simple YouTube search will show.
Great info. Shameful storytelling.
Sarah M Martin says
so rude. “shameful” is a word that should be reserved for the awful parts of life. Not eggs.
jen says
I am so excited about this recipe, thanks for sharing!
Linda says
I always enjoy sous vide recipe, but never actually try sous vide eggs. And this looks absolutely amazing!
Cheryl Malik says
Thank you!
STACEY CRAWFORD says
Thank you for the detailed sous vide tutorial. It has triggered my kitchen gadget hoarding, lol.
Cheryl Malik says
You’re welcome!
Megan Stevens says
Thank you for the sous vide education. I like the idea of this ritual. I get into breakfast habits that make me feel the calm of a meal and the beauty of certain foods, and this is one of those.
paleoglutenfreeguy says
Whoa, those really do perfect, from the whites to the yolks. Thanks for all the tips!
ChihYu says
Five star restaurant quality eggs! And so smooth & delicious!
Irena Macri says
I haven’t actually made these but I want to give this recipe post 5 stars because I found it so interesting and useful. I have always wanted to get a sous vide and try making these kind of dishes but to be honest, I find them intimidating. Your recipe has helped to eliminate that! Now I want to get one and make these eggs.
Cheryl Malik says
Thank you for that!!! We hope you enjoy your sous vide once you get it!
Jean Choi says
I’ve never tried to sous vide anything, but you are definitely inspiring me! Those eggs look perfect.
Cheryl Malik says
Thank you!
linda spiker says
I was gifted a sous vide and have been too intimidated to use it! I think I will start with these eggs. Baby steps:)