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.

The main trick I use when I make poached eggs is to use water that is barely simmering. Fewer bubbles means less agitation of the water that can break up and disperse the egg whites. I crack the egg into a cup first, then, when the water is at a bare simmer, gently slide the egg into the water.

Sous-Vide Egg Cooked to 145°F (62.8°C)

This is my favorite temperature for poached and soft-boiled eggs (details and recipes to follow).

Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. It should register 180 to 190°F (82 to 88°C) on an instant-read thermometer. Carefully break 1 egg into a small bowl, then tip into a fine-mesh strainer.

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.

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.

The idea: Screw everything you know about poached eggs and just cook them in the microwave! (But really, according to The Kitchn, all you have to do is crack an egg into a mug, add a little bit of vinegar and water, then microwave them on 50% power for one minute.)

Bruno Goussault cracks the code on sous-viding perfect eggs. What is the “perfect egg”? We call it the perfect egg because it's cooked just enough to retain a delicate, bright yellow, runny yolk and a silky, softly set white. It's the safest, most consistently perfect version of a pasteurized poached egg.

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.

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.

How to get perfectly round poached eggs? ›

Stir the water in a clockwise motion with a spoon to create a whirlpool, then carefully drop the egg into the centre. Let it cook for 3 to 5 minutes and the whites will wrap around the yolk, resulting in a compact and well-formed poached egg.

Poaching is a low-temperature, moist-heat cooking method from 140-190°F/60-88°C suitable for delicate, lean proteins, like fish, shellfish, poultry breasts, and beef or pork tenderloin.

This recipe is so easy with an Anova Sous Vide Precision Cooker. Just gently place the egg in the water set to 146ºF and let it cook for 45 minutes. A soft boiled egg is perfect with toast, but we like to put them on just about everything we eat (seriously).

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.

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.