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Rating: 4 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Poached eggs are normally cooked directly in simmering water, but that can be tricky and lead to rubbery, messy eggs. I have tried different variations of times and temps, and this is the method I find produces a perfectly set white with a runny yolk. Use a kitchen timer for precise results, not the timer on your immersion cooker. Fresh eggs have tighter whites and produce the best results.

Recipe Summary

prep:
5 mins
cook:
13 mins
additional:
3 mins
total:
21 mins
Servings:
4
Yield:
4 "poached" eggs
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions.

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  • Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.

  • Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or over toast. Season with salt and pepper.

Cook's Notes:

Use a kitchen timer. Do not use the timer on your immersion cooker since once you put the cold eggs in the water, the water temperature will drop and the immersion cooker timer will not start counting down until the water temperature is back up to temp again. This can lead to overcooking.

Because immersion cookers can vary by a degree or two, you may need to play around with the time by adding or subtracting a minute. For more than 4 eggs, you may need to add 30 to 60 seconds.

Sous vide "poached" eggs can be made up to 5 days ahead of time for busy weekday mornings. When done poaching, immediately plunge into an ice bath, cool, then refrigerate in a sealed container. To reheat, fill a coffee mug 3/4 full with water and microwave for 1 minute. Place egg inside and let sit for 12 to 15 minutes while you get ready!

Nutrition Facts

72 calories; protein 6.3g; carbohydrates 0.4g; fat 5g; cholesterol 186mg; sodium 108.8mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2020
These eggs have become all the rage among sous vide addicts! I've seen differnt times and temps and this one is my favorite. They really are easy and the best part, you don't have to sit there watching them in a simmering pan on the stovve, nevermind the mess they sometimes make in the pan. you just put them in your sous vide container and let them cook and it leaves you time to prepare other foods at the same time. Read More

Most helpful critical review

Rating: 1 stars
05/11/2020
This is way more trouble than necessary. I cook perfect poached eggs : bring an appropriate-size shallow pan of water to a low boil. Add 1 tsp whit vinegar. Crack eggs, One at a time, slowly add to water so they don’t spread too much. Lower heat to a simmer. Cover and set a timer for 3 1/2 minutes. Remove with slotted spoon. Read More
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
05/11/2020
These eggs have become all the rage among sous vide addicts! I've seen differnt times and temps and this one is my favorite. They really are easy and the best part, you don't have to sit there watching them in a simmering pan on the stovve, nevermind the mess they sometimes make in the pan. you just put them in your sous vide container and let them cook and it leaves you time to prepare other foods at the same time. Read More
Rating: 5 stars
05/11/2020
Same as a soft boiled egg - don't see it... Read More
Rating: 1 stars
03/25/2021
13 minutes was not nearly long enough. The eggs were barely cooked and inedible. I will try again. Read More
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Rating: 5 stars
05/10/2020
This begs for a video. They look beautiful but I cannot visualize. Rating was requited—and I am sure that is what I will give this recipe when I make it! Thank you. Read More
Rating: 1 stars
05/11/2020
This is way more trouble than necessary. I cook perfect poached eggs : bring an appropriate-size shallow pan of water to a low boil. Add 1 tsp whit vinegar. Crack eggs, One at a time, slowly add to water so they don’t spread too much. Lower heat to a simmer. Cover and set a timer for 3 1/2 minutes. Remove with slotted spoon. Read More
Rating: 5 stars
09/04/2020
Yep, this works nicely. It's the best sous vide recipe I have found. I've tried the 74C 15 min recipe from another siteand it didn't work as well as this 75C 13 min recipe. I've tried a bunch of other ones too, over the years. This is the best. Read More
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Rating: 5 stars
01/24/2021
I appreciate someone providing a sous vide egg recipe that doesn’t take 1-2 hours to cook. This makes putting together Eggs Benedict much easier for a weekend breakfast. I cook mine 15 minutes because my husband likes his a bit more on the firm side, though 14 minutes is good for me. Either way, this is a solid recipe that you can adjust to your preference. Read More
Rating: 4 stars
02/07/2021
For Joule people....My circulator is a joule, and I find many recipe temps usually are off a bit. I typically add 2 degrees to the temps recommended in recipes. I cooked these as directed, and the whites were too loose. Next time I’ll adjust temp or add 2 more minutes.... Read More