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Sous vide eggs in small white bowls with crusty bread on top

Perfect Sous Vide Eggs

Quick sous vide eggs that turn out to be perfect: set whites, rich and creamy yolks cooked in 13 minutes.

Course Basics
Cuisine American, French
Keyword poached, runny yolk, soft boiled
Cook Time 15 minutes
Water Bath Heating Time 10 minutes
Total Time 25 minutes
Servings 6 eggs
Calories 63 kcal
Author Cheryl Malik

Ingredients

  • eggs
  • sous vide precision cooker
  • container for water bath

Instructions

  1. Affix your sous vide precision cooker to a warm water bath and set the temperature to 165º F (74º C). Let water bath preheat.

  2. 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.

  3. 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.

Recipe Notes

Cooked sous vide eggs last in the fridge, still in the shell, up to 5 days.

In my experience, it does not make much difference whether the eggs are organic, conventional, fresh, old, etc.

Eggs WILL be a bit runny, as in they will not be firm, formed eggs as you're necessarily accustomed to. 

Nutrition Facts
Perfect Sous Vide Eggs
Amount Per Serving
Calories 63 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 164mg55%
Sodium 62mg3%
Potassium 61mg2%
Carbohydrates 1g0%
Sugar 1g1%
Protein 6g12%
Vitamin A 240IU5%
Calcium 25mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.