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Perfect Sous Vide Poached Eggs Recipe

Sous Vide Poached Eggs are perfect and so elegant with the whites that are just firm enough to hold creamy yolks in a nice round egg package. It’s the easiest way to make no-mess poached eggs EVERY TIME! The best part is that you can make a dozen at a time and serve them on their own, for benedict or over toast, salad for breakfast or brunch! 

Cook Time
mins
Total Time
14 mins
Servings: 12
Calories: 72 kcal
Course: Breakfast
Cuisine: French

Ingredients

  • 12 large eggs (fresh ones are the best.) You can cook as many eggs as you want.
  • salt and pepper for serving
  • optional chopped parsley

Instructions

    Cup of Yum
  1. Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 167°F (75°C). This is my preferred temperature, and if you want to try other textures, see the temperature and time chart above in the post.
  2. Use a slotted spoon to gently lower the eggs to the bottom of the container.
  3. Sous vide cook for 14 minutes.
  4. When the timer goes off, remove the eggs and place them into an ice bath. (You can also run them under cold tap water for 1 minute).
  5. Tap the larger end of the egg on the counter and crack open carefully. Peel the shell and transfer each egg into individual bowls. (You can also place them over toast and salad directly.)
  6. Season with salt, pepper, and optional chopped parsley. Serve and enjoy!

Nutrition Information

Calories 72kcal (4%) Carbohydrates 1g (0%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 185mg (62%) Sodium 149mg (6%) Potassium 69mg (2%) Sugar 1g (2%) Vitamin A 269IU (5%) Calcium 28mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 72

% Daily Value*

Calories 72kcal 4%
Carbohydrates 1g 0%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 185mg 62%
Sodium 149mg 6%
Potassium 69mg 1%
Sugar 1g 2%
Vitamin A 269IU 5%
Calcium 28mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.