Sous vide Eggs (1)
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These sous vide eggs are perfect: the whites are firm, the yolk is rich and runny, and they’re easy to prepare!

This approach takes eggs to the next level by making them soft like poached eggs with even more tender egg whites. With a precision cooker like an Anova, it’s simple.

Why Are These Eggs So Good?

Sous vide Eggs yum (1)
Food: Sous vide Eggs (Source: Salt Pepper skillet)
  • The egg whites are completely set, but the yolks are creamy, rich, and runny to perfection.
  • With the help of a sous vide precision cooker, these eggs may be cooked in just 15 minutes.
  • They’re less time-consuming and more flavorful than poached or soft-boiled eggs.
  • No peeling is required to break them into a bowl or onto a piece of toast.

The Best Way to Make Them

It’s a lot more difficult than you may expect to make excellent sous vide eggs. There are three main factors at work here:

  • Cooking time
  • Temperature
  • completing the egg

What Temperature Should Your Sous Vide Be Set at?

A 63o C/145o F water bath is required in many sous vide egg recipes. I tried this temperature for a longer period of time (about 45 minutes), but the whites were entirely mushy and unset.

I enjoy a lightly set yolk as much as the next person, but I don’t care for loose whites on my toast.

If you want the whites to be almost completely set, raise the temperature to 165°F (73°C). Cooking the egg for 45 minutes at this temperature resulted in a very set yolk and a less set white.

Then I tried it again, this time with a 15-minute cooking period.

Finally, this higher cooking temperature (165o F) combined with a 15-minute cooking period resulted in completely set whites (without being overly firm) and delightfully flowing, rich yolks. So luscious and dreamy! It’s just right.

What About the Preparation Time?

As proven by my bizarre “yolk ball in a small pocket of egg whites” experiment, which involved cooking the egg at 165o F for 45 minutes.

Place your eggs in the water bath (CAREFULLY!) and start the timer for 15 minutes. Remove the eggs and place them in an ice bath after 15 minutes.

What Happens Next?

I finished slow cooking my sous vide eggs by immersing them in an ice bath for a few minutes.

This immediately stops the heating process and makes them easier to crack into or onto a bowl, slice of bread, or another surface. It is not required, but it is highly recommended.

Instructions For Eggs Sous Vide

Sous vide Eggs yummy (1)
Food: Sous vide Eggs (Source: Salt Pepper skillet)

Preheat your precision cooker to 165 degrees Fahrenheit (74 degrees Celsius).

Place your eggs in the refrigerator. Allow the water to get to room temperature before removing the eggs from the fridge. Carefully lower the eggs into the water bath using a slotted spoon or a handheld strainer.

15 minutes to cook Not 10, not 20. 15! Make a timer.

Remove the eggs from the water bath and place them in an ice bath for a few minutes after 15 minutes. If you want warm eggs, cook for 3 minutes; if you want chilled eggs, cook for longer.

Crack the egg into a bowl, plate, or piece of toast by tapping the middle of the egg against the side of a bowl or surface. Season generously with salt and pepper before serving.

The Most Effective Sous Vide Cooker

I personally use and enjoy the Anova Sous Vide Precision Cooker.

It’s inexpensive, small, and heats and cools water amazingly quickly (Of course, it’s not actually cooling the water, but it does allow the temperature to drop much faster than I expected).

Over the years, I’ve used almost every sous vide gadget available, from a temperature stabilizer that I plugged into my manual slow cooker (Really!) to a beer cooler with precisely heated water.

Isn’t it true that you’ve loved sous vide cooking since before it was affordable?

The Anova is a terrific entrée into the glorious (and unexpectedly moist and tender) world of sous vide cooking, and I highly suggest it!

How long will these eggs keep in the refrigerator?

Eggs can be kept in the fridge for up to five days after frying and chilling. This makes them ideal for increased breakfast menu prep or simply having on hand when an egg is required.

Eggs Sous Vide Perfection

15-minute prep time
15 minutes to cook
30 minutes total

Quick sous vide eggs with flawless results: 15 minutes to set whites, rich and velvety yolks

Ingredients For Eggs Sous Vide

  • 6 large eggs any type
  • salt to taste
  • pepper to taste


  • Large pot or other heat-resistant container filled with warm water
  • Sous vide immersion circulator
  • Tongs
  • large bowl or another container, filled with ice and cold water


  1. Preheat a big pot of water to 165°F (74°C) with sous vide immersion circulator. The pot should be deep enough so the water level on the circulator falls between the minimum and maximum indicators.
  2. Place raw eggs into the water bath with care, being careful not to crack the shells. Set the timer for 15 minutes and leave the eggs alone to cook.
  3. Remove the eggs from the water bath promptly and gently after 15 minutes. Place cooked eggs in an ice bath for 3 to 5 minutes to cool.
  4. Crack eggs into serving dishes once cool enough to handle, season with salt and pepper, and serve.


  • Consistency: These eggs will be runny, which you might not be used to if you’re used to poached or hard-boiled eggs.
  • Meal Prep: Sous vide eggs can be left in their shells and refrigerated for up to 5 days after cooking.

Nutrition Information

Serving: 1egg, Calories: 72kcal, Carbohydrates: 1g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 186mg, Sodium: 71mg, Potassium: 69mg, Sugar: 1g, Vitamin A: 270IU, Calcium: 28mg, Iron: 1mg, Net Carbs: 1g