Sous Vide Poached Eggs Recipe (2024)

FAQs

How long to poach eggs in sous vide? ›

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

Avoid cooking the egg for longer than 3 minutes

Poached eggs times can vary - but just slightly. A good rule of thumb for a perfectly poached egg is three minutes. How long you cook a poached egg can make the difference between a soft runny yolk, and one that's too hard.

When cooking poached eggs, the water should be kept at a low simmer at around 180°F (82°C). Doing so will prevent the egg whites from separating from the yolks. After the eggs have been added to the saucepan, gently cook at this temperature until they reach the desired doneness, anywhere between 3 and 5 minutes.

What is the Best Sous Vide Eggs Temperatures and Times? A whole book could be written on the nuances of sous vide eggs but in general they range from 140°F (60.0°C) for barely poached, up to 165°F (73.9°C) for basically hard-boiled. They are usually cooked for 40 to 60 minutes.

A really soft poached egg should take around 2 minutes and a soft-to-firm one will need 4 minutes (it depends on the size of the egg and whether you're using it straight from the fridge). To check if it's done, carefully remove your egg from the pan with a slotted spoon and give it a gentle prod with a teaspoon.

Sous-Vide Egg Cooked to 130°F (54.4°C)

This is useful if you have a fear of using raw eggs in sauces like mayonnaise or Caesar salad dressing. By holding an egg at 130°F for a few hours, you can effectively sterilize it, making it safer to consume in raw preparations.

To check whether they're done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.

Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way. Lift it out: Remove the egg with a slotted spoon and serve immediately.

Adjust sous-vide cooker to 143°F. Alternatively, fill a large beer cooler with hot water and use a kettle of boiling water to adjust heat to 146°F. Add eggs to sous-vide cooker or to cooler (cover if using cooler) and cook for 45 minutes. Remove from cooler and allow to cool slightly.

What is the 64 degree egg sous vide? ›

At 64°C (147°F), the yolk has fully set but is soft and custardy. So within only 2 degrees Celsius, from 62°C to 64°C (143.5°F to 147°F), the yolk has gone from being completely liquid to completely set.

Each bite is perfectly cooked sous vide using cage-free egg whites, resulting in a velvety texture that is difficult to achieve via traditional cooking techniques.

Perfect in-the-Shell Sous Vide Eggs – Instant Pot Recipes. We already have a recipe for in-the-shell eggs. Why a second one? Because this one uses the sous vide function of the Max machine to produce absolutely perfect eggs every time.

Fill and preheat the Sous Vide Supreme water oven to 135F/57C. Mark the eggs to be pasteurized with a P or some other moniker with a water proof marker. Gently drop the eggs, in their shells (not vacuum sealed), into the water oven to cook for 2 hours.

A 63-degree egg is placed in a water bath at 63°C for around 40-45 minutes, to the point at which the egg white is just cooked, but the yolk is still deliciously creamy and runny. It's also known as an onsen egg, as the eggs were traditionally gently poached in Japanese onsen hot springs.

The American Egg Board recommends frying, scrambling, steaming or poaching eggs until both the yolk and the white are firm. Fried eggs - cook 2 to 3 minutes on each side, 4 minutes in a covered pan. Scrambled eggs - cook until firm throughout.