Sous-Vide Soft-Poached Eggs Recipe (2024)

FAQs

What temperature do you sous vide soft eggs? ›

This recipe is so easy with an Anova Sous Vide Precision Cooker. Just gently place the egg in the water set to 146ºF and let it cook for 45 minutes.

190 degrees F for 10 minutes is the best time and temperature for sous vide soft boiled eggs. Simply drop the egg right into the preheated sous vide water bath! When the eggs are done, transfer them straight into an ice bath using a slotted spoon.

If serving at a later time, plunge the cooked egg into an ice bath. Refrigerate for up to 48 hours.

Sous-Vide Egg Cooked to 155°F (68.3°C)

At this stage, the yolks have caught up with the whites in terms of firmness—you can easily slide a spoon or knife into the whites, but the yolks offer a bit of resistance and hold their shape much better.

A 63-degree egg is slow cooked in the shell in a water bath of 63 degrees celsius. The shell is removed after the cooking process. A poached egg is removed from the shell before cooking and cooked in simmering water for a short amount of time.

The only advantage poached eggs have over soft-boiled is that they lay flatter—and are roughly the same diameter as an English muffin. But soft-boiled eggs are superior in every other respect: they are easier, cleaner, and more consistent than poached eggs. You can cook them in larger batches.

If you are looking for a slightly undercooked white with a very runny centre (soft-poached) cook for 3 minutes. For a fully cooked but tender white with a runny yolk (medium-poached) cook for 4 minutes. For a firm white and semi-firm yolk (hard-poached) cook for 5 minutes. Use a slotted spoon to remove from water.

Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You'll see them begin to cook immediately – don't worry if the edges look a little scruffy.

Fruit, unless you are making coulis. Almost everything else can successfully prepared by the Sous Vide method of cooking. Be careful with seafoods as they are delicate and need a very low temperature which puts you air risk of food poisoning if they have not been prepared or stored correctly.

Are sous vide eggs runny? ›

The egg whites are totally set, but the yolks are perfectly creamy, rich, and runny. It only takes 15 minutes to cook these eggs with the help of a sous vide precision cooker. They're easier and richer than poached or soft boiled eggs. You can crack them right into a bowl or onto a piece of toast – no peeling required.

What Is the Difference Between Poaching and Sous Vide? Sous vide–French for “under vacuum”–is a method that seasons and seals an ingredient in an airtight plastic bag then pre-cooks it in water. Like poaching, it uses a cool temperature to prepare the item, but sous vide does come directly in contact with the water.