Are you tired of inconsistent soft-boiled eggs? Look no further! In this post, we'll show you the secrets to achieving perfect sous vide soft-boiled eggs with a runny yolk and firm whites every time. There's just something about a really good soft boiled 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 Soft Boiled Eggs cooked right in the shell will simply make your life easier.
The term "sous vide" is derived from French, meaning "under vacuum," which refers to the cooking technique where food is vacuum-sealed in a bag and cooked in a temperature-controlled hot water bath. This in-shell method eliminates the need for the bag while still allowing precise and consistent cooking.
The process begins by placing fresh, large eggs in a temperature-controlled water bath using a sous-vide cooker or immersion circulator. The eggs are cooked at a lower temperature than traditional methods, which ensures the egg whites remain tender and delicate while the egg yolks reach that sought-after runny consistency.
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 - our favorite way to cook for a crowd.
It's exact - The sous vide method takes the guesswork out of the equation. By setting the exact temperature and time for your perfect sous vide eggs, you know you will be getting it right every time.
- Whole Eggs (raw eggs in shell)
Note: Refer to the recipe card below for exact quantities.
How to Make Sous Vide Soft Boiled Eggs
STEP ONE: Prepare the Sous Vide Cooker
Prepare a water bath by filling a large container or pot with water. Attach your sous vide machine or immersion circulator and set the temperature to 145°F (63°C).
STEP TWO: Poach the Eggs
Gently place eggs into the water bath, making sure they are fully submerged in the water. Allow the eggs to cook in the sous vide water bath for 45 minutes, ensuring a consistent and precise temperature for perfectly cooked soft-boiled eggs.
Optional: Once the cooking time is up, carefully transfer the eggs to a bowl of ice cold water using the slotted spoon. Let them sit for a few minutes to stop the cooking process. An ice bath helps to ensure eggs are perfectly cooked and effortless to peel.
STEP THREE: Remove the Eggs from the Shell
To peel the eggs, gently tap the bottom of each egg onto a hard surface to create a crack in the shell. Then, peel away the outer top of the shell to expose a small hole at the top of the sous-vide egg. Tilt the cracked egg over a bowl, allowing the soft-boiled egg to gently slide out. Spoon out the tight white egg from the loose membrane, ensuring a smooth and velvety texture.
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
Soft-boiled 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 a loose white (feathering) and leave you with a nice oval shape.
- Sous vide - We use the Crux Sous Vide Precision Cooker
- Slotted spoon
Store soft boiled eggs in the refrigerator in a bowl of water for up to 2 days.
This dish is not freezer friendly.
Use fresh eggs for the best results.
Keep an eye on the water temperature throughout the cooking process for precise results.
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 soft boiled 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 soft-boiled eggs right on top of the skillet.
- Make our Eggs Benedict recipe by placing soft boiled eggs on a toasted English muffin with ham and hollandaise sauce.
- Soft-boiled eggs would also go well with this Bruleed Grapefruit... yum!
More breakfast and brunch recipes you will love:
Salmonella is typically killed when eggs are cooked to an internal temperature of 160°F (71°C) or higher.
You should consume pasteurized eggs to prevent foodborne illness, especially if you are pregnant, nursing, or have a weakened immune system.
Sous vide cooking offers precise temperature control, resulting in consistent and perfectly cooked dishes every time. It enhances the flavor and juiciness of food, as the sealed bag retains natural juices and aromas. Additionally, sous vide simplifies the cooking process, making it accessible to all skill levels.
Sous Vide Soft Boiled Eggs (in Shell)
- Slotted spoon
- 2 qty Eggs (in shell)
- Prepare a water bath by filling a large container or pot with water. Attach your sous vide machine or immersion circulator and set the temperature to 145°F (63°C).
- Gently place two large eggs into the water bath, making sure they are fully submerged in the water. Allow the eggs to cook in the sous vide water bath for 45 minutes, ensuring a consistent and precise temperature for perfectly cooked soft-boiled eggs.
- To peel the eggs, gently tap the bottom of each egg onto a hard surface to create a crack in the shell. Then, peel away the outer top of the shell to expose a small hole at the top of the egg.
- Tilt the cracked egg over a bowl, allowing the soft-boiled egg to gently slide out. Spoon out the tight white egg from the loose membrane, ensuring a smooth and velvety texture. *See notes.
- Soft boiled eggs are best served immediately.
With this foolproof sous vide soft-boiled egg recipe, you can say goodbye to inconsistent results and hello to a consistent, delicious egg experience every time you cook. If it is your first time experimenting with this method, don't be intimidated. Now that you know the best way to cook the perfect egg, you'll be eager to explore more egg recipes and sous vide techniques. Happy cooking!
- 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.