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These sous vide soft boiled eggs are just egg perfection - perfectly set egg whites with a nice creamy, yolky, yolk. Easy to make, these eggs are restaurant egg quality!
Using the sous vide cooker to make soft boiled eggs is totally next level cooking. It's not hard, but you will get the most amazing, perfectly cooked eggs.
We just LOVE to make these soft boiled eggs so we can make ramen eggs, or just eat them over top of this sweet potato hash, spam and eggs or this Korean rice bowl!
There are a ton of different recipes out there for soft boiled sous vide eggs - I have found that this method results in the best eggs. There are a couple more steps involved than some other recipes, but they are awesome - like these sous vide poached eggs or these sous vide hard boiled eggs!
Using farm fresh eggs are going to give you the best results. They just taste better.
Making eggs sous vide is hands down my favorite way to cook eggs. We have just fallen head over heels in love with these creamy, French style sous vide scrambled eggs and these simple sous vide egg yolks!
Check out these other amazing sous vide breakfast recipes and this complete sous vide eggs guide!
If you don't have a lot of experience cooking sous vide yet, you may want to pop over and read what sous vide cooking is and the benefits of sous vide cooking.
Why These Sous Vide Eggs are Perfect
- They are ultra easy to make, with just a few steps involved;
- The egg whites are perfectly set, and the yolks have that creamy, liquidy center;
- They can be used on so many different dishes;
- They can be made ahead and stored until ready to use - perfect that brunch party you're throwing!
Step By Step Instructions
Place the eggs in a pot and cover with water. Bring to a boil and boil for 2 ½ minutes.
Remove from heat, drain and place in an ice bath for 15 minutes.
Heat the sous vide water bath to 145F degrees. Gently place the eggs in the water bath and cook for 45 minutes.
Remove from the water bath and place in an ice bath for at least 20 minutes.
You can reheat the eggs in a 145F degree water bath for about 5 minutes before peeling and serving.
Peel gently and serve.
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Expert Tips
- You can reheat the eggs in a 145F degree water bath for about 5 minutes before peeling and serving.
- Use farm fresh eggs for the best "restaurant quality" results.
- Don't skip the ice bath - it keeps your egg yolks from continuing to cook, and also helps make them easier to peel.
Make Ahead Tips
These eggs can be made in advance and stored in the fridge for up to 5 days. Reheat in a 145F degree water bath for 5-10 minutes to warm through.
How to Serve Soft Boiled Eggs
These eggs are so versatile! They can be served for breakfast just plain with a little salt and pepper or some sriracha (one of my favorites!).
Try them with some of these recipes:
- On top of avocado toast
- With this breakfast fried rice
- With this sweet potato hash
- To make my favorite ramen eggs
- With this kimchi fried rice or Chinese fried rice (or any rice at that)
More Sous Vide Recipes
We are just in love with this method of cooking - food comes out so perfect whether it's breakfast, meats, chicken or dessert! You can make chef-quality food with this method.
- Sous Vide Filet Mignon with Creamy Horseradish Sauce
- Sous Vide Lamb Chops with Mint Chimichurri
- Sous Vide Creme Brulee
- Sous Vide Scallops
- Sous Vide Flank Steak
- Sous Vide Tri Tip
- Sous Vide Egg Bites
Tools Used
- Anova Precision Sous Vide Cooker
- 12 quart container for water bath
Did you make this recipe? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Sous Video Soft Boiled Eggs
Ingredients
- Eggs
Instructions
- Place the eggs in a pot and cover with water.
- Bring to a boil and boil for 2 ½ minutes.
- Remove from heat, drain and place in an ice bath for 15 minutes.
- Heat the sous vide water bath to 145F degrees.
- Gently place the eggs in the water bath and cook for 45 minutes.
- Remove from the water bath and place in an ice bath for at least 20 minutes.
- You can reheat the eggs in a 145F degree water bath for about 5 minutes before peeling and serving.
- Peel gently and serve.
Expert Tips:
- You can reheat the eggs in a 145F degree water bath for about 5 minutes before peeling and serving.
- Use farm fresh eggs for the best "restaurant quality" results.
- Don't skip the ice bath - it keeps your egg yolks from continuing to cook, and also helps make them easier to peel.
- These eggs can be made in advance and stored in the fridge for up to 5 days. Reheat in a 145F degree water bath for 5-10 minutes to warm through.
Nutrition
Cathy L says
I can see why you need the two step process. Boiling first for 21/2 min and the ice water bath help set the egg white and then sous vide at 145°F helps cook the yolk to perfection.
I tried sous vide only at 155°F and ended up with nice soft yolks but the whites were barely cooked and very jelly like. Not pleasant to eat at all
Danielle says
Definitely! We did a lot of trial and error before deciding this was the best way to get perfect results 🙂
GaryB says
Just wondering if there's a reason to pre-boil them? is that to set the white but then the 45m @ 145 is for the yolk?
Danielle says
Yes, you got it! If you put it staright in the water bath without boiling first, the white won't set. I tried a ton of different ways, but this way gave the best consistency for both white and yolk.
Brad says
Followed the recipe times but the yolks came out completely set, not liquidy and gooey as described. Not sure if it’s the temp or time that was too high.
Danielle says
Hmmm, I haven't had that happen before. When you boiled the eggs in the beginning, you took them out at exactly 2 1/2 minutes and placed them immediately in an ice bath? If you boil for too long at the beginning, or skip the ice bath it can cause the yolks to continue cooking.
B says
I did this and the whites are still extremely runny, these are barely passed pasteurized eggs.
Danielle says
Hi Bruce. I'm sorry the eggs did not turn out the way you expected. Did you boil them before putting them in the water bath? We've made them many times and have not had this issue before, I'd love to find out what happened so we can help you fix it!
Kristina Tipps says
I am just starting to get into using the sous vide method on my pressure cooker, and this was a great easy recipe to start with. Thank you!
Danielle says
You're welcome!
Gail Montero says
These eggs look perfectly cooked and are exactly to my liking. I need to try this soon!
Danielle says
Thanks Gail!
Katherine says
Oh wow, I'm so intrigued to taste the difference after I make these sous vide boiled eggs!
Danielle says
Glad you like them!
Claudia Lamascolo says
Oh these sound so delicious and perfect for breakfast this weekend can wait to try them!
Danielle says
Hope you love them!
Allyssa says
Thank you so much for sharing this egg recipe! Super helpful and easy! Love it!
Danielle says
You're welcome Allyssa!