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Sous Vide Poached Eggs are perfect and so elegant with the nicely set whites that are just firm enough to hold runny yolks. It’s the easiest way to make no-mess poached eggs EVERY TIME! I like to make a dozen at a time and serve them on their own, for benedict or over toasts, salads for breakfast or brunch!
As poached eggs have a reputation for being tricky and fussy to make, people tend to order them in restaurants instead of making them at home. It needs some practice to get that beautiful spherical shape without a foamy mess of egg whites.
Enter sous vide poached eggs! It’s a foolproof and the easiest way to make poached eggs. Unlike the traditional poaching technique, the sous vide poached eggs are cooked in their shells like soft boiled eggs, but at a temperature well below boiling. The result? Best poached eggs ever!
What’s more, you don’t have to cook the eggs one by one ahead of time if you’re cooking for a party. The Sous Vide Machine allows you to cook them all at once: just place a bunch of them in the sous vide water bath for 14 minutes to perfection.
Why Sous Vide For Poached Eggs?
- Consistency: The constant temperature consistently produces nicely set whites and runny yolks.
- Hassle-free: There’s no need to watch the clock, unlike traditional poaching.
- Easy to cook for a crowd: You can easily make dozens or more poached eggs in one batch.
Equipment And Ingredients You’ll Need
- Immersion Circulator: This sous vide machine maintains a consistent water temperature throughout cooking.
- Sous Vide Container: A large vessel to hold the water and items you’re cooking.
- Sous Vide Bags / Ziploc Bags: These food-safe bags are vacuum-sealable and hold the food to be cooked.
- Eggs: Get fresh eggs for poaching.
How To Make Sous Vide Poached Eggs
This recipe is so easy that even the beginners can make the perfect poached eggs!
Step 1: Preheat the sous vide machine
Preheat your sous vide machine to 167°F (75°C).
Step 2: Sous vide cook the eggs
Place the eggs (in their shells) into the water bath gently. Cook for 14 minutes and transfer them to an ice bath immediately.
Step 3: Crack open sous vide poached eggs
After removing the poached eggs from the sous vide machine, tap it gently on a solid surface and create small cracks in the eggshell. Roll the egg gently between your palms. This will help to further crack the shell and loosen the egg inside.
Carefully peel away the cracked eggshell, and avoid damaging the poached egg inside. If you find that the shell is sticking to the egg, you can dip it into a bowl of warm water for a few seconds to help loosen the shell.
What Temperature To Sous Vide Poached Eggs
145°F Eggs (63°C): Traditional Method
Traditionally, sous vide eggs are cooked at a low temperature around 145°F for 1 hour. This temp yields eggs with barely set whites and runny yolk. Sometimes the whites can be too loose that they run off when you crack the eggs.
167°F Eggs (75°C): My Preferred Temperature
Using a high temperature for a shorter time is the secret to getting the perfect sous vide poached eggs! Cooking them at 167°F for 14 minutes will yield perfect poached eggs with a firmer white and runny yolk.
How Long To Sous Vide Soft Poached Eggs
Cooking times vary depending on the temperature you set and the desired texture. Simply follow the sous vide egg temperature chart below:
| Temperature | Cook Time | Texture |
| 140°F (60°C) | 45 minutes to 1 hour | Watery and loose white with almost raw yolk |
| 145°F (63°C) | 45 minutes to 1 hour | Opaque and slightly watery white with very runny yolk |
| 150°F (66°C) | 45 minutes to 1 hour | Soft, malleable white with yolk that can hold its shape |
| 160°F (71°C) | 45 minutes | Opaque and tender white with firm yolk |
| 165°F (74°C) | 45 minutes | Firm and tender white with firm yolk |
| 167°F (75°C) | 14 minutes | White is just firm enough to hold the runny yolk |
Tips And Tricks
- Use fresh eggs: Fresh eggs are the best for poached eggs, where the whites are firmer than old eggs. Also make sure there are no cracks.
- Lower the eggs to the water bath gently: Use a slotted spoon to place the eggs to the bottom of the container very gently so that they won’t crack open.
- Test eggs first when cooking for a party: Eggs are different in terms of the size and age, but the same batch will come out exactly the same. So do a test before you cook the whole batch. Add a minute or two if it’s too runny and reduce the time slightly if it’s too firm.
- Peel the sous vide poached eggs carefully: Tap the larger end of the egg on the counter and crack open carefully. Peel the shell and place each egg in individual bowls.
Fresh Eggs Work Better
I recommend using freshest eggs possible as they have firmer whites which can hold the shape better. Older eggs are great for making soft boiled eggs and hard boiled eggs.
Ways To Use Sous Vide Poached Eggs
Poached eggs are great to serve on their own, and you can also use them in many recipes such as:
- Avocado Toast
- Eggs Benedict
- Vegetable Salad
Sous Vide Poached Eggs Ahead Of Time
It’s easy to make poached eggs ahead of time via sous vide. Simply follow the recipe to make the eggs. Then chill in an ice bath to cool and store in the refrigerator for up to 2 days. Reheat in a water bath for 30 to 60 minutes if needed.
Reheat Poached Eggs With Sous Vide Machine
Leftover sous vide poached eggs can be stored in the refrigerator for up to 5 days. To reheat, set the sous vide machine to 140°F/60°C, and then add the eggs to the container and cook for 15 minutes. You can leave them in the bath for up to 1 hour.
FAQs
Can you sous vide eggs in the shell?
Yes, sous vide cooking is great for making poached eggs in the shell. It’s easier to control, and you can simply cook the eggs to the desired consistency.
How to store cooked poached eggs?
Let the poached eggs cool down to room temperature prior to storing. Place the bags in an ice water bath for about 10 minutes to cool down. Then remove and store in an airtight container in the refrigerator.
How long do cooked poached eggs last?
Cooked poached eggs only last in the fridge for 2 days. Do not eat older poached eggs as there is a risk of foodborne illness. Any changes in color, texture or smell are indicators they may have gone off and you should discard them.
More Sous Vide Recipes
Perfect Sous Vide Poached Eggs Recipe
Ingredients
- 12 large eggs (fresh ones are the best.) You can cook as many eggs as you want.
- salt and pepper for serving
- optional chopped parsley
Instructions
- Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 167°F (75°C). This is my preferred temperature, and if you want to try other textures, see the temperature and time chart above in the post.
- Use a slotted spoon to gently lower the eggs to the bottom of the container.
- Sous vide cook for 14 minutes.
- When the timer goes off, remove the eggs and place them into an ice bath. (You can also run them under cold tap water for 1 minute).
- Tap the larger end of the egg on the counter and crack open carefully. Peel the shell and transfer each egg into individual bowls. (You can also place them over toast and salad directly.)
- Season with salt, pepper, and optional chopped parsley. Serve and enjoy!
Nutrition
DCraig says
Perfection!!! Excellent!