Sous Vide Poached Eggs

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There’s nothing worse than cutting into an overcooked poached egg. Get perfectly poached eggs every single time with the sous vide! These Sous Vide Poached Eggs have just set egg whites with a creamy, custardy, runny yolk.

If you hate having to constantly make little whirlpools to poach eggs for Sunday brunch, then you’re going to love sous vide poached eggs.

You get perfectly poached eggs with next to no effort and it only takes 15 minutes. Add all the eggs in at once and you can feed a crowd without worrying about your eggs going cold as you cook them in batches on the stove top.

Plus, they are super easy to make ahead of time and store in the fridge (like these sous vide egg bites). Perfect for prepping for that amazing brunch you plant to make, or an easy weekday breakfast, just like these sous vide soft boiled eggs!

I love to have a poached egg on my avocado toast, in this breakfast fried rice or these air fryer breakfast potatoes, or on this croque madame for breakfast. Or for something extra special, this spam and eggs.

But what's awesome about eggs is they are good any time of the day...like in my spicy chicken ramen, on top of this udon stir fry (my favorite!) or over this jambalaya risotto.

The options are endless - sous vide poached eggs are amazing on so many thing! Check out the sous vide poached eggs story!

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator. This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."

Sous vide is my new favorite way to cook my meals. It works great for so many recipes, but these are some of my favorite sous vide recipes:

• Sous Vide Lamb Chops (with mint chimichurri)
• Sous Vide Crème Brulee (sous vide makes the most PERFECT crème brulee!)
• Sous Vide Pork Chops (with apple mustard glaze)
• Sous Vide Veal Chops (with miso mushroom sauce)

What is a Poached Egg?

A poached egg is an egg that has set whites but the yolk is still runny when you cut into it. You might recognize it as the egg that is over top of a brunch favorite, eggs benedict.

It is usually made by “poaching” the egg out of its shell but today we’ll be using the sous vide method instead. The egg poaches right in the shell and you can just pour it out.

It's so easy guys!!

Why This Recipe Works

1. You get egg whites that are perfectly set without cooking the yolk through thanks to the sous vide.
2. The texture is so silky and rich but light at the same time. You’ll want to make this sous vide poached egg on a regular basis.
3. It only takes 15 minutes! While some methods suggest sous viding the poached eggs for an hour, this 15 minutes method will let you enjoy your meal sooner.

The Ingredients

For this sous vide poached egg recipe, you only need the eggs.

Eggs — Feel free to use whatever egg you want, however, fresh eggs will result in the best flavor.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container for water bath

Step By Step Instructions

Heat a sous vide water bath to 165F degrees.

Gently place the eggs right in the water bath and cook for 15 minutes.

Remove and immediately place in an ice water bath to stop them from cooking.

Use this egg top cracker to remove the top of the egg shell easily and cleanly.

Gently pour the egg into a bowl and serve with toast.

Serving Options

• Use to make eggs benedict
• Serve on Korean rice bowls
• Serve over top of a slice of pizza
• Serve it over top a plate of cheese grits and sausage
• Serve over top of a salad

Expert Tips

1. You can also just gently crack the egg on the side of the bowl, but I like this egg cracker to ensure the yolk doesn't break. Using an egg cracker makes it easier to get the yolk out with breaking it.
2. As these eggs are not vacuumed, be sure to check for cracks on the eggs so you don't end up with egg bits floating around the water.
3. Due to the difference in how eggs cook due to their age/freshness, I suggest testing the waters with one egg first!
4. Do not skip the ice bath! As the eggs are warm out of the water, it will continue to cook if you allow it to sit as is. The ice bath stops the cooking in its tracks so you can have a perfectly cooked poached egg!

Common Questions

Did you make this sous vide poached egg recipe? rate it and leave a comment below to let me know how it turned out!