Sous Vide Eggs

Perfect Eggs Every Time.

Prep Time  45 Minutes

Cooking temperatures also work for duck and quails eggs. Halve the time if using quails eggs. If eggs are already at room temperature, reduce the cooking time slightly.

Ingredients

  • Large eggs
  • Salt
  • Black pepper

Method

  • Set your sous vide water bath to the desired temperature using the chart below and 45 minutes cooking time.

Cooking Temperatures

Whites just set 60ºC 140ºF
Runny yolk 62ºC 143.5ºF
Creamy yolk with firmer whites 63ºC 145ºF
Yolk fully set but creamy with firmer whites 64ºC 147ºF
Yolk fully set with firm whites 65ºC 149ºF
Yolk starting to go green 72.5ºC 162.5ºF
Hard boiled 75ºC 167ºF

 

  • Gently place the eggs into the water bath using a spoon or tongs and cook for 45 minutes. Vacuum pouches are not necessary when cooking eggs as the shell will act as an outer casing, although can be used if preferred.

To Serve

  • Use a large spoon or tongs to remove the eggs from the bath and serve with your favourite accompaniments.
  • If not serving immediately, chill in ice cold water and store in the refrigerator for up to 3 days.
  • To reheat, simply submerge eggs in the water bath at 60ºC (140°F) and cook for 2 minutes.