Sous Vide "Poached" Eggs

3.7
(21)
20 Reviews
5 Photos

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. Fresh eggs have tighter whites and produce the best results.

Submitted by France Cevallos
Updated on January 11, 2024
5
5
5
Prep Time:
5 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
40 mins
Servings:
4
Yield:
4 eggs
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Ingredients

Original recipe (1X) yields 4 servings

  • 4 large cold eggs

  • 1 pinch salt and freshly ground black pepper

Directions

  1. Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions; allow 15 minutes for the water to heat.

  2. Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.

  3. Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or serve over toast. Season with salt and pepper.

Make-Ahead Option:

Sous vide "poached" eggs can be made up to 5 days ahead of time for busy weekday mornings. When done poaching, immediately plunge into an ice bath, cool, then refrigerate in a sealed container. To reheat, fill a coffee mug 3/4 full with water and microwave for 1 minute. Place egg inside and let sit for 12 to 15 minutes before serving.

Recipe Tips

Use a kitchen timer for precise results, not the timer on your immersion cooker since once you put the cold eggs in the water, the water temperature will drop and the immersion cooker timer will not start counting down until the water temperature is back up to temp again. This can lead to overcooking.

Because immersion cookers can vary by a degree or two, you may need to play around with the time by adding or subtracting a minute. For more than 4 eggs, you may need to add 30 to 60 seconds.

Nutrition Facts (per serving)

72 Calories
5g Fat
0g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 72
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 109mg 5%
Total Carbohydrate 0g 0%
Total Sugars 0g
Protein 6g 13%
Calcium 27mg 2%
Iron 1mg 5%
Potassium 67mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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