Poached eggs are one of those breakfast staples that everyone loves, but they are also notoriously tricky to get right. From watery whites to overcooked yolks, it’s little wonder that so many of us play it safe with the humble fried or scrambled eggs instead.
That is, until sous vide poached eggs came along—a method that guarantees perfect poached eggs every time. With sous vide, you can achieve the perfect balance of a runny, creamy yolk and silky, tender whites with minimal effort.
Why Make Poached Eggs Sous Vide?
Sous vide is a French method of cooking by heating up food in a water bath to an amazingly precise level. No guessing, no more waiting on the stovetop, and no more risking ruining it.
You can cook your eggs precisely to the temperature every time using sous vide, so the whites are exactly right — not too runny, not too rubbery. The yolk? Smooth, creamy, and beautifully runny.
My absolute favorite part about sous vide poached eggs is how easy and stress-free it is. You set the temperature, put the eggs in the water bath, and leave it alone. No eggshells shattered on the counter, no eggs spinning around in circles, no mess. The sous vide machine does all the work for you. You can proceed with the remaining part of your breakfast or brunch as the eggs cook away.
All-in-One Sous Vide Machine
Sous Vide Egg Temperature
To get the perfect poached egg, temperature is key. After a dozen tests, we found that the ideal temperature for soft-boiled eggs is 145°F (62.8°C). This temperature ensures tender whites and a creamy, runny yolk every time.
| Temperature | Texture |
| 130°F (54.4°C) | Very soft whites, liquid yolk (ideal for a very runny yolk). |
| 135°F (57.2°C) | Soft whites, slightly thicker yolk, still very runny. |
| 140°F (60°C) | Soft, tender whites, runny yolk, creamy texture. |
| 145°F (62.8°C) | Perfect soft-boiled egg: tender whites, creamy yolk. |
| 150°F (65.6°C) | Firmer yolk, still creamy, tender whites. |
| 155°F (68.3°C) | Firmer whites, less runny yolk, medium-hard consistency. |
| 160°F (71.1°C) | Harder whites, firm yolk, classic hard-boiled egg texture. |
| 165°F (73.9°C) | Fully set whites and yolk, typical hard-boiled egg texture. |
Sous Vide Poached Egg Recipe
Video
Equipment
- Tongs
- Spoon
All-in-One Sous Vide Machine
Ingredients
- 4 each large eggs
Instructions
- Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.
- Set the water bath to 145.4 °F/63°C, and start to preheat now.
- When the target temperature is reached, gently lower the eggs into the water bath. Sous vide the eggs for 45 minutes.4 each large eggs
- Carefully remove the egg from the water bath. Transfer the egg to a serving plate or a bowl.
- To serve, gently remove the eggshell from each of the eggs. We suggest serving it with roasted asparagus and crispy bacon.
Nutrition
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
