Perfect Sous Vide Poached Eggs

Sous Vide Poached Eggs are perfect and so elegant with the whites that are just firm enough to hold creamy yolks in a nice round egg package. It’s the easiest way to make no-mess poached eggs EVERY TIME! The best part is that you can make a dozen at a time and serve them on their own, for benedict or over toast, salad for breakfast or brunch!

As poached eggs have a reputation for being tricky and fussy to make, they are one of those items most people order in restaurants. 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 eggs are booked 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.

Poached egg is one of my favorite breakfast items – it has low calorie and you don’t need to add fat to cook them, as you would with scrambled or fried eggs. 

How to make sous vide poached eggs

This recipe is so easy that even the beginners can make the perfect poached eggs!

First preheat your sous vide machine to 167°F (75°C). Then place the eggs into the water bath gently. Cook for 14 minutes and transfer them to an ice bath immediately.

Crack open and serve!

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.

What temperature to sous vide poached eggs?

145°F eggs (63°C)

Traditionally, sous vide eggs are cooked at 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)

Using a high temperature for a shorter time is the secret for 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 the texture. Simply follow the sous vide egg temperature chart below:

Tips for the perfect sous vide poached eggs

• 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.

Ways to serve 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 with Tomato
• Eggs Benedict
• Vegetable Salad

How to 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.

Recipe Tools:

• Sous Vide Immersion Circulators
• Slotted Spoon

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Perfect Sous Vide Poached Eggs {Feed-a-crowd Recipe}

Sous Vide Poached Eggs are perfect and so elegant with the whites that are just firm enough to hold creamy yolks in a nice round egg package. It’s the easiest way to make no-mess poached eggs EVERY TIME! The best part is that you can make a dozen at a time and serve them on their own, for benedict or over toast, salad for breakfast or brunch! 

Cook Time 14 minutes

Total Time 14 minutes

Servings 12

Calories 72kcal

Author izzycooking

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

Calories: 72kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 185mg | Sodium: 149mg | Potassium: 69mg | Sugar: 1g | Vitamin A: 269IU | Calcium: 28mg | Iron: 1mg

Course Breakfast

Cuisine French