Sous Video Soft Boiled Eggs
These sous vide soft boiled eggs are just egg perfection - perfectly set egg whites with a nice creamy, yolky, yolk.
Servings 2 many
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.
- 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.
Serving: 1egg | Calories: 347kcal | Carbohydrates: 2g | Protein: 31g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 904mg | Sodium: 345mg | Potassium: 335mg | Sugar: 1g | Vitamin A: 1312IU | Calcium: 136mg | Iron: 4mg