Sous Vide “Poached” Eggs are a culinary marvel, offering a foolproof method to achieve perfectly poached eggs every time. The sous vide technique involves cooking eggs in a precisely controlled water bath, ensuring that they are cooked to the exact level of doneness you desire, from runny yolks to creamy poached eggs.
The process begins by carefully placing fresh eggs into vacuum-sealed bags or ziplock bags, ensuring that they are airtight. The sous vide machine is then set to a specific temperature, usually around 140°F (60°C) for poached eggs. This gentle and consistent heat slowly cooks the eggs, allowing the yolks to thicken while maintaining a velvety texture.
The result is eggs that are poached to perfection, with whites that are set but not rubbery and yolks that remain gloriously runny. Sous vide “poached” eggs offer a level of control and precision that traditional poaching methods can’t match, making them a favorite among home cooks and professional chefs alike.
These sous vide eggs can be served in various ways. They are excellent on their own, sprinkled with salt and pepper, and paired with toast for a simple and elegant breakfast. They also make a delightful addition to salads, sandwiches, or as a topping for dishes like eggs Benedict. The versatility of sous vide “poached” eggs makes them a must-try for egg lovers looking to elevate their breakfast or brunch game.
Sous Vide 'Poached' Eggs Recipes - Perfectly Cooked and Flavorful
Details Sous Vide "Poached" Eggs Recipes
Prep Time: 5 mins
Cook Time: 30 mins
Additional Time: 5 mins
Total Time: 40 mins
Servings: 4
Yield: 4 eggs
Ingredients For Sous Vide "Poached" Eggs Recipes
4 large cold eggs
1 pinch salt and freshly ground black pepper
Instructions: Sous Vide "Poached" Eggs Recipes
Step 1: 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.
Step 2: Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.
Step 3: Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or serve over toast. Season with salt and pepper.
I have been a professional cook for 30 years. I love making breakfast/brunch any place I've worked and I like learning new techniques. I'm new to the whole sous vide thing and thought I would give this a try.Like several others, I ran into the problem of the whites not being nearly set and the yolk being over done (it did cook to a perfect over medium texture) after following the directions here. I'm now intrigued with the WHY aspect of the yolk setting so much more than the whites.Personally it's easier for me to bring a big pot of water with a little white vinegar to a boil, turn it off, get a good whirlpool going with a spoon then individually dropping eggs into the middle (precracked into monkey dishes) and just leaving it alone until they set.I'm sorry I can't be more precise as I am a horrible teacher who relies on experience and the instinct that comes with it. Also, when learning a new recipe or technique I ALWAYS follow directions the first time before trying short cuts.
We just bought our sous vide machine and were testing the temperature - to not waste the heated water, we googled and tried your recipe. Guess what - this is probably the BEST poached egg we've ever tried!!! Thanks for sharing :)
I like poached eggs but they never really come out as pretty as I hope they will. this recipe totally works. I did note that one of the cold eggs cracked slightly when putting into the hot water but it did not affect the look or taste. served over red potato home fries. I was quite happy at breakfast this morning.
This was perfect. I know how to make poached eggs the traditional way, but this is a game changer and my new go-to method for poached eggs.Granted It's not faster since it takes a little while for the sous vide to warm up vs. boiling water in a pot. However, it eliminates a lot of problems associated with making poached eggs, making things much easier. Issues like wispy egg whites that float away from the rest of the egg and broken yolks from wrestling the eggs in and out of the water are all off the table now. The eggs just cook in their own shells and crack open a perfect poached egg with no lost egg white or cleanup.My only suggestion: follow the timing and temperatures on this exactly; should you choose to experiment by adding or subtracting a minute or so, be very precise. There is extraordinarily little room for error when it comes to poached eggs and this could become a hard broiled egg or a runny mess very easily if you don't keep an eye on the timer.Many thanks to person who sent this in!
Followed recipe to the tee with An Anova. Yolks we’re over done and the whites were like snot. Sorry to be graphic but that’s the only way to explain it.. way easier and better to poach eggs in water IMO…
I tried 13 and 14 minutes. Most would think this is the perfect poached egg but there was far too much egg white "snot" for my taste. The only difference between 13 and 14 minutes was a harder set yolk. The white remained somewhat runny.
Perfect!!!
Used an Anova Precision cooker (the new one) and their cooking container. No matter what I did, the eggs were nothing like the photo's. I tried putting them in the bath while heating. I tried putting them in the bath when it was at the temperature. I tried 13 minutes, 15 minutes, letting them cool for 3 minutes and putting them in an ice bath for a minute or two. Results: a lot of wasted eggs. The whites were not cooked enough and the yolks were overcooked. Not sure what to try next. Probably a different recipe.
I’m not sure what went wrong, but this was a terrible temp and time. I’ve done sous vide eggs before with a 15 minute timeline that turned out beautifully, but couldn’t find the old recipe so tried this temp and time. Followed instructions exactly using fresh pasture-raised eggs. The egg came out with an over done yolk and sloppy, barely cooked mushy white. Inedible.
All Nutrifacts of Sous Vide "Poached" Eggs Recipes
To make Sous Vide "Poached" Eggs, you'll need to set your sous vide machine to 145°F (63°C). Crack the eggs into a vacuum-sealed bag, ensuring no shells are present. Seal the bag and submerge it in the preheated water bath for about 45 minutes. This gentle cooking method results in perfectly poached eggs with a silky, runny yolk and tender whites.
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What equipment is required to sous vide "poach" eggs?
To sous vide "poach" eggs, you'll need a sous vide machine or immersion circulator, vacuum-sealed bags or zip-top bags (for a water displacement method), a pot or container for the water bath, and a precision thermometer to monitor the water temperature. The precision of sous vide cooking ensures consistent and foolproof results.
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Can you season Sous Vide "Poached" Eggs?
Yes, you can season Sous Vide "Poached" Eggs with a pinch of salt and pepper before cooking or add herbs and spices for extra flavor. After cooking, you can also garnish the eggs with fresh herbs, grated cheese, or a drizzle of hollandaise sauce for a more indulgent experience. Seasoning options are flexible and can be tailored to your taste.
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What are the advantages of sous vide "poaching" eggs?
Sous Vide "Poached" Eggs offer precise control over the cooking process, resulting in consistently perfect eggs with runny yolks and tender whites. This method eliminates the need for simmering water and constant monitoring, reducing the risk of overcooking or undercooking. It's a foolproof way to achieve restaurant-quality poached eggs at home.
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Can Sous Vide "Poached" Eggs be prepared in advance?
Yes, you can prepare Sous Vide "Poached" Eggs in advance and store them in the refrigerator for up to two days. To serve, simply reheat the eggs in the sous vide bath for a short time, or gently in a pot of hot water. This make-ahead option is convenient for meal prepping or hosting brunch, allowing you to enjoy perfect poached eggs with minimal effort.
