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–+ servings

Sous Vide Poached Eggs

Created by: Sarah Mock
Sous vide eggs on toast, broken to show the runny yolk
cook time1 hour
total time1 hour
Makes 1

Ingredients

  • Egg (fresh)

Instructions
 

  • Set your sous vide circulator to your target temperature — 60°C (140°F) for a loose, flowing egg, or 63°C (145°F) for the classic soft poach.
    sous vide set up.
  • Use a slotted spoon or tongs to gently lower the whole, uncracked egg into the water. Make sure the water covers at least 1 inch above the top of the shell.
    eggs in a sous vide water bath
  • Set your timer for 60 minutes. Leave it. Do not rush this one.
  • When the timer goes off, tap the egg on a flat surface and pull the shell apart gently. You will see a soft, translucent white surrounding a warm, jiggly yolk. If there is extra watery white you do not want, slide the egg onto a large spoon and let the excess drip away.
    60 degree egg on a plate with a broken yolk
  • Salt, pepper, everything bagel seasoning — whatever you like. Enjoy immediately.
    Two pictures of sous vide poached eggs on toast.

Notes

60 degree egg on a plate with a broken yolk

60 degree egg

The 60 degree egg refers to 60 degree celsius/140 fahrenheit for 60 minutes. This is the temperature of the egg throughout. The outer white is watery and fluid, the white connected to the yolk is just starting to set and starting to turn opaque white with a warm runny egg yolk.
63 degree sous vide egg on a plate

63 degree egg

It is an egg cooked at 63 degrees (technically 62.8 C) or 145 fahrenheit for 60 minutes. The 63 degree egg is what most people would consider a poached or soft boiled egg, the holy grail of perfect soft eggs.
The white close to the yolk is set enough to keep the warm yet softly creamy yolk contained so you can slice it with the edge of a spoon. It is up to you if you scoop out the watery white and add it to the soft egg.

Does it have to take an hour to poach an egg using sous vide?

Technically no, it can take as little as 13 minutes to poach a sous vide egg. But I am in the camp of 'low and slow' as the sous vide method was intended. But if you are in a hurry you can poach an egg in a 75°C (165.2°F) bath for just over 13 minutes. It will take your water more time to heat up and the whites will be more firm but you will have a poached egg in less time. 

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