Sous Vide Poached Eggs

Ingredients

• Not specifiedEggs

Instructions

1. 1

   Heat the water

   Bring a sous vide water bath to 74°C (165°F).

2. 2

   Cook the eggs

   Carefully lower the eggs into the water bath and cook for 15 minutes.

3. 3

   Stop the cooking

   Take the eggs out and immediately transfer them to a separate water bath to stop them cooking.

4. 4

   Open the shells

   Use an egg top cracker to remove the top of each shell neatly, or gently tap an egg against the side of a bowl to crack it open.

5. 5

   Serve the eggs

   Gently tip each egg into a bowl and serve with toast.

What are sous vide poached eggs?

Poaching usually means cooking an egg without its shell in hot water. This version cooks the eggs in their shells in a temperature-controlled water bath, then opens them just before serving.

Sous vide cooking is associated with French cooking, while eggs and toast are a familiar American-style breakfast. The gentle bath and short cooking time are intended to give you set whites with soft yolks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 347 calories, 31g protein, 2g carbs, 23g fat.

The provided nutrition figures list 31 g protein, 23 g fat and 2 g carbohydrate per serving; the eggs account for most of the protein and fat, while the carbohydrate is minimal. Serve with toast, as suggested, for a more substantial plate and additional carbohydrate.

Why cook the eggs in their shells?

In the shell: the egg stays contained during cooking, so there is no need to shape a loose white in the water. Handle the eggs gently when lowering them into the bath.

Getting the timing right

Cook time: the recipe specifies 15 minutes once the bath reaches 74°C (165°F). Have the serving bowls ready so you can open and serve the eggs promptly.

Total time: the stated total is 20 minutes, including heating the bath and preparing the eggs.

How to stop the cooking

Cold bath: move the eggs straight from the hot water to a separate water bath. This is the method's stated way to stop them cooking further before you crack the shells.

Opening and serving

Top cracker: an egg top cracker can remove the shell top cleanly. If you do not have one, the recipe suggests gently tapping the egg on the side of a bowl.

Toast: serve the opened eggs with toast, which gives you something to accompany the soft yolk.

Reading the texture

The intended result is a just-set white surrounding a creamy, runny yolk. If you prefer a firmer yolk, this recipe does not give an alternative cooking time, so adjust only if you are comfortable experimenting.

Recipe notes & tips

• Wait for the water bath to reach 74°C (165°F) before adding the eggs.
• Lower the eggs into the bath gently to avoid cracking their shells.
• Set up the separate water bath before the eggs finish cooking.
• Open the eggs over a bowl to catch any drips.
• Serve soon after opening for the intended runny yolk.

Variations

• Add black pepper: season the opened eggs just before serving.
• Add herbs: scatter chopped chives or parsley over the eggs.
• Use sourdough toast: serve the eggs on a slice of toasted sourdough.
• Add avocado: serve sliced avocado alongside the eggs.
• Make it spicy: add a little hot sauce at the table.

Common mistakes to avoid

• Adding eggs too early: wait until the bath reaches 74°C (165°F).
• Dropping eggs in: lower them gently to reduce the chance of cracked shells.
• Skipping the second bath: transfer the eggs straight away to stop them cooking further.
• Tapping too hard: use a gentle tap against the bowl to avoid breaking the egg inside.
• Leaving eggs in the shell after cooking: open and serve them promptly for the intended texture.

How to store

For the best texture, serve the eggs straight after cooking and opening. If you need to keep cooked eggs, refrigerate them promptly in a covered container and reheat gently; the yolks may become firmer.

Frequently asked questions