Sous Vide Eggs (Complete Guide)

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Everything you need to know about sous vide eggs in one place! Keep reading to learn more about sous vide eggs and how it is the BEST way to cook eggs!

Seriously though, I have fallen in love with cooking eggs sous vide. Eggs can be finicky and very easy to overcook if you're not careful.

Cooking them sous vide takes all the guesswork out of it. With the exception of fried eggs, when you get an egg at a restaurant, there is a high likelihood that egg was cooked sous vide because it keeps the results so consistent.

Jump to:

• Why Sous Vide Eggs?
• Types and Temperatures for Sous Vide Eggs
• Timing of Sous Vide Eggs
• Tips for Peeling Eggs
• How to Use Sous Vide Eggs
• 💬 Comments

Why Sous Vide Eggs?

Cooking eggs sous vide allows you to cook them exactly how you want them by setting the temperature of the water bath. Once you know the time and temperature, they will come out perfect every time.

You can learn how to make perfect hard boiled eggs that never have a grey center, perfectly poached eggs that slide right out of the shell, and/or the creamiest scrambled eggs you have ever tasted (among other egg recipes).

You can cook a a lot of them at a time and don't need a bag or jar (unless you're making egg bites) as they cook right in their shell!

Types and Temperatures for Sous Vide Eggs

The secret behind sous vide eggs is knowing the exact time and temperature for each type of cooking style. I've included some basic timing below, but for details go into each individual recipe to get ALL the tips and tricks for making the most perfect eggs:

Sous Vide Pasteurized Egg

How great would it be if you could pasteurize your eggs easily so you wouldn't have to worry about raw egg in your cookie dough (I know you're tasting it!), your sunny side up eggs, bagel breakfast sandwich, or anything else where you may be serving a "raw" egg yolk?

Well, you can! Just place the eggs in a 135°F water bath for 75 minutes. Remove them and place them directly in an ice bath for 30-60 minutes.

Now you've got pasteurized eggs that you can use as you would use eggs straight from the package! It's that easy.

Sous Vide Egg Yolk

You might wonder why we would just want to make sous vide egg yolks. Well, I love them because you can use them as a sauce without goopy egg whites getting in the way.

Using them on dishes like beef tartar, deep frying them (yes, it's a thing), and/or use them to make mayonnaise as they are pasteurized too.

Cooking them at a temperature of 145°F for 60 minutes in a jar of olive oil results in ultra creamy, delicious, and safe to eat egg yolks.

Sous Vide Poached Egg

You never have to stand over a saucepan of simmering water while whipping your egg in a cyclone to get perfect poached eggs (you know what I'm talking about). It's a PITA.

You can easily make poached eggs sous vide with very little effort. I've got two methods - you can use this sous vide poached egg recipe, or you can make sous vide slow poached eggs featured in my Sous Vide Cookbook:

Cook the eggs (in their shell) in a 145.5°F water bath for 60 minutes. Shock them in an ice bath for 30 immediately and then use to your hearts content.

Sous Vide Soft Boiled Eggs

This is actually my favorite way to cook eggs sous vide. I make soft boiled eggs all the time to use to make these ramen eggs and love using the sous vide method.

For perfect soft boiled eggs, we actually boil them quickly first, then add them to a 145.5°F water bath for 45 minutes.

Get the full sous vide soft boiled egg recipe.

Sous Vide Hard Boiled Eggs

What I like about the hard boiled eggs is the yolks never come out grey and crumbly like they do sometimes when I cook them on the stovetop.

These are always perfect. Basically cook them in a 165°F water bath for an hour, then shock them in an ice bath for at least 30 minutes.

You can get all the tips and tricks to make them the best in the full sous vide hard boiled egg recipe.

Sous Vide Scrambled Eggs

It may seem weird to use the sous vide to make scrambled eggs, but believe me, it is totally worth it.

They are never rubbery or overcooked - they are perfect light every time. And you can mix anything in with them while cooking (like cooked sausage or bacon) to add flavor.

Check out the sous vide scrambled eggs recipe for details on how to make the best scrambled eggs you'll ever eat!

Sous Vide Egg Bites

What if I told you that you could have Starbucks sous vide egg bites right at home with very little effort? Right at your fingertips?

Sous vide egg bites are sooooo easy to make and make perfect make-ahead breakfasts for on-the-go, or even more lazy Sunday breakfasts.

Check out the full sous vide egg bites recipe for all the details on making them.

Timing of Sous Vide Eggs

In many sous vide recipes timing is not as important as temperature (such as this sous vide steak or sous vide leg of lamb), but it is very important when talking about eggs.

So you'll want to make sure you've got your kitchen timer handy so your eggs will always be perfect.

Tips for Peeling Eggs

Peeling eggs has always been the bane of my existence. Egg whites just stuck to the outside of the shell so your eggs end up looking like a cratered moon.

Now, with poached eggs peeling is easy because you just crack it and pour the contents out. There is a nice layer of white around the yolk, and the rest stays stuck to the shell. It's quite perfect.

Honestly, what I have found is that shocking them in an ice bath as soon as they have finished cooking is the best way. I leave them in there anywhere from 30 minutes to 3 hours.

It seems the longer they are in there, the easier they are to peel.

Full transparency...sometimes they still stick.

How to Use Sous Vide Eggs

What I love about sous vide eggs is you can make them in advance to use in so many different dishes!

Use these sous vide poached eggs for some of these yummy dishes:

• Serve a poached egg on top of a nice avocado toast.
• A poached egg is incredible on any noodles dish like some of these favorites:
  • pork belly yakisoba
  • udon stir fry
  • udon noodle soup
  • beef curry udon
• Also great on rice:
  • claypot chicken rice
  • seafood rice
  • kimchi fried rice
  • Chinese fried rice
  • Instant Pot red beans and rice and Instant Pot black beans and rice
  • maguro zuke-don
• Over top of these cheesy shrimp and grits, this chicken congee or this XXX
• Eggs benedict, of course (you can include this sous vide hollandaise too!)
• LOVE them on this chilaquiles rojos.

Try these sous vide soft boiled eggs or sous vide hard boiled eggs in these recipes:

• I love to use either soft boiled or hard boiled egg to make these marinated ramen eggs - you can also just use them plain and put them right in one of these bowls of ramen:
  • spicy Korean ramen
  • birria ramen
  • spicy chicken ramen
  • spicy miso ramen
  • duck ramen
• Just eat them as a snack with some hot sauce.
• Use them to make this incredible Indian egg curry, mee rebus and/or rabokki (all calling for hard boiled eggs)
• Make deviled eggs with hard boiled eggs.
• Chop hard or soft boiled eggs up and serve them on a salad (try this spinach strawberry salad).
• Make egg salad or potato salad.

And let's not forget about our favorite sous vide scrambled eggs - try these fun ideas:

• Add in cooked bacon, herbs, mushrooms, onions, jalapeno, red pepper, scallions and/or cheese.
• Use them on a breakfast sandwich or in burritos.

While to some it may seem like a lot of work for eggs, I believe it's totally worth it. And not only do you get perfect eggs every time, you can make them in advance for meal planning and easy dinners - or just a healthy snack on the go.

What is your favorite way to eat eggs? Comment below and let us know!