There's just something about a really good poached egg to start your day. Whether you're eating it on toast, serving it with your favorite breakfast potatoes, or going all out with a traditional eggs benedict, these Sous Vide Poached Eggs cooked right in the shell will simply make your life easier. Let the sous vide cooker take care of the eggs, while you do the rest.
Why we love this recipe:
It's easy - Let the sous vide cooker do the work while you prepare the sides. Because you can cook them directly in their shells, there's no need for vacuum-sealed bags.
It's crowd-pleasing - If you have a large family or invite guests over for a special occasion, you could make them a very special brunch. Cook multiple eggs at once for a traditional eggs benedict.
It's perfect - The sous vide method takes the guesswork out of the equation. By setting the exact temperature and time for your perfectly poached egg(s), you know you will be getting it right every time.
- Eggs (in shell)
Note: Refer to the recipe card below for exact quantities.
How to Make Sous Vide Poached Eggs
STEP ONE: Prepare the Sous Vide Cooker
Prepare a water bath and preheat your sous vide cooker to 145 degrees F.
STEP TWO: Poach the Eggs
Drop in two eggs so that they are completely submerged in the water with the immersion cooker. Set the timer for the eggs to cook for 45 minutes.
STEP THREE: Remove the Eggs from the Shell
Gently tap the edge of each egg onto a hard surface. Begin carefully peeling away the outer top of the shell until there is a hole large enough for the egg to slide out without breaking. Tilt the cracked egg into a bowl so the poached egg comes out gently. Spoon out the tight white egg and separate it from the loose membrane.
If you prefer your whites a little whiter (see photo above), you can drop your egg into simmering water on the stove for about a minute after they cook.
STEP FOUR: Serve
Poached eggs are best served warm. We like to serve them on toast or with breakfast potatoes.
- Method - If you don't have a sous vide cooker, or want to try a different method to poach eggs, you can use the swirl method. After bringing water and a little white vinegar to a simmer in a saucepan, make a vortex and gently slide in the egg. The circular motion will help to prevent the wispy egg whites (feathering) and leave you with a nice oval shape.
- Sous vide - We use the Crux Sous Vide Precision Cooker
- Slotted spoon
Store poached eggs in the refrigerator in a bowl of water for up to 2 days.
This dish is not freezer friendly.
We remove the stainless steel inner cooking pot from our Instant Pot to use for our Sous Vide container. It doesn't have a lid, but it stays on our counter and is always readily available. You could also use a stainless steel pasta pot, or purchase a polycarbonate container specifically for sous vide cooking.
To reheat poached eggs, submerge them in warm water for 5-10 minutes.
Have leftover ingredients?
- Have a lot of eggs to cook before they go bad? Try soft-boiling them and adding them to a salad Soft Boiled Egg and Avocado Salad.
- Leftover eggs could also be used to make this impressive Tomato and Asparagus Quiche.
Need something to pair this with?
- Try these awesome Cowboy Potatoes. You can place your poached eggs right on top of the skillet.
- Make our Eggs Benedict recipe by placing poached eggs on a toasted English muffin with ham and hollandaise sauce.
- Poached eggs would also go well with this Bruleed Grapefruit... yum!
More breakfast and brunch recipes you will love:
To kill salmonella, you have to cook eggs to an internal temperature of 160 degrees F.
You should consume pasteurized eggs to prevent foodborne illness, especially if you are pregnant, nursing, or have a weakened immune system.
Sous Vide Poached Eggs (in Shell)
- Slotted spoon
- 2 qty Eggs (in shell)
- Prepare a water bath and preheat your sous vide cooker to 145 degrees F.
- Drop in two eggs so that they are completely submerged in the water with the immersion cooker. Set the timer for the eggs to cook for 45 minutes.
- Gently tap the edge of each egg onto a hard surface. Begin carefully peeling away the outer top of the shell until there is a hole large enough for the egg to slide out without breaking.
- Tilt the cracked egg into a bowl so the poached egg comes out gently. Spoon out the tight white egg and separate it from the loose membrane. *See notes
- Poached eggs are best served immediately.
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.